Ottolenghi’s Roasted Red Onion Salad Recipe: If you are tired of serving the same old same old salad and want to try something new, you are in the right place. This roasted red onion salad is flavored with walnut salsa is a simple yet delicious green salad on steroids.
5medium1 1/2 pounds red onions, each peeled and cut crosswise into 3 slices
2cupsgreen and red leaf lettuceor baby gem lettuce, washed and spin dried
1cuparugulawashed and spin dried
1/2cupfresh Italian parsleywashed and chopped
salt and black pepper
For the salsa:
1red chileseeded and finely chopped
2clovesof garlicpeeled and minced
3tablespoonsred wine vinegar
1tablespoonswalnutor olive oil
Pre-heat the oven to 425 degrees.
Place the red onion slices on a baking sheet. Brush each side with olive oil. Season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Roast in the oven for 40 minutes, or until the onions are cooked and browned on top. At the end of 40 minutes, if they are not browned, turn the broiler on and let them broil for 1 to 2 minutes (make sure to keep an eye on them as they can burn easily).
Meanwhile, make the walnut salsa by mixing all salsa ingredients in a bowl. Stir in 1/2 teaspoon salt. Taste for seasoning and add if necessary.
To assemble: Mix together the lettuce, parsley, and arugula in a bowl. Add 1/2 of the salsa and mix.
Put it on a large shallow plate. Gently distribute the roasted onions on top of the greens. Top each onion with the rest of the salsa.
To finish it, sprinkle the salad with crumbled goat cheese and freshly ground black pepper.