Instructions: In a large bowl, cover onion with boiling water; let stand 15 minutes.

Drain, rinse with cold water, then pat dry. Chill airtight until very cold, about 2 hours.

With a sharp knife, cut peel and white membrane from outside of oranges.

Cut between inner membranes to free segments; discard membranes and peel.

Place romaine in a transportable container; add onion and orange segments on top; scatter shredded radishes over all. Garnish with whole radishes and orange slices. Serve, or chill airtight up to 4 hours.

In a tightly capped jar, shake oil and vinegar to blend; season with salt and pepper. Shake again before serving; pour over salad.

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