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Roasted Onion and Arugula Salad with Walnut Salsa
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Chef :
RicardoRoasted Onion and Arugula Salad with Walnut Salsa
I found this unusual recipe by Marian Bull on food52.com. The result is wonderful.
Ingredient
Food ration :
4 peopleCooking time :
1 hour
1 tablespoon
olive oil
1 cup
arugula
1/2 cup
flat-leaf parsley leaves
83 grams (2/3 cup)
walnuts, coarsely chopped (make sure they're not bitter or rancid)
1/2
fresh red bell pepper (71 grams), or 1 red chile (e.g. Thai bird's eye), seeded and finely chopped
1 clove
garlic, minced
3 tablespoons
red wine vinegar
Cooking instructions
* Step 1
Preheat the oven to 425° F. Peel the onions and remove their tops, tails and any green growth in the center. Slice each one crosswise into 3/4-inch think slices, and place them on a parchment-lined baking sheet.
* Step 2
Coat the slices with olive oil and sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize, and are soft but not totally slouchy. Set them aside to cool just a bit.
* Step 3
While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.
* Step 4
To serve, put the arugula and parsley in a large bowl. Toss with about half the salsa, then nestle in the onion slices, dollop on the cheese, and top with the rest of the salsa. Serve.
Note: if there is a photo you can click to enlarge it
Tag
Lunch
Salad
Cinco de Mayo
Oven
Onions
onion
medium red onions
olive oil
Arugula
flat-leaf parsley leaves
soft goat cheese, broken into 1/2- to 1-inch chunks
walnuts, coarsely chopped (make sure they're not bitter or rancid)
fresh red bell pepper (71 grams), or 1 red chile (e.g. Thai bird's eye), seeded and finely chopped
garlic minced
red wine vinegar
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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