Oy, it’s Sunday already. Time to start the week and think about menus for the next few days.
For Friday night, I made a roasted red onion salad, and it’s really very simple. So I thought I’d share this one with you so we can ease into the week slowly. I saw this salad being made years ago on “The Barefoot Contessa”. I didn’t even write down a recipe because it’s just that simple. I probably don’t make it exactly the same way Ina Garten does, but the result are delicious, so it really doesn’t matter.
Once you’ve roasted the onions, you add them to a lettuce medley, add a balsamic vinaigrette and you’re done.
ROASTED RED ONION AND LETTUCE SALAD
Roasted Onion and Lettuce Salad
Ingredients
3 large red onions halved and sliced (don’t slice too thinly – about ¼ inch. If you slice them too thinly, they’ll dry out in the oven)
2 tablespoons olive oil
1-2 teaspoons balsamic vinegar
About 300 g (10 oz) iceberg or Arab lettuce washed and cut into bite sized pieces
About 300 g (10 oz) assorted baby leaves
For dressing:
¼ cup extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon red wine vinegar
About 1 teaspoon freshly squeezed lemon juice
1 teaspoon sugar
1 teaspoon grainy Dijon mustard
¼ teaspoon granulated garlic powder
Salt and ground black pepper
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. Place a sheet of baking paper on an oven tray and drizzle the 2 tablespoons of olive oil over it. Place the onions in an even layer on the sheet.
Even spread onions on a baking tray
3. Bake the onions for 15 minutes. Then mix them around and bake them for another 10 minutes (until soft).
4. Remove from the oven and drizzle a little balsamic vinegar over the hot onions. Allow the onions to cool completely.
5. Wash, dry and place all the lettuce in a large salad bowl. Mix the onions in.
6. Put all salad dressing ingredients into a salad dressing shaker or any airtight jar and shake until well mixed.
7. Dress the salad just before serving.
