When you’ve been toiling all day in the kitchen making all that seder food, the last thing you want to do is slave over a salad. How about this easy stand-by? You can roast the onions in advance, and throw it all together in minutes. You will want to double this recipe if you’re having a big crowd.
Ingredients
Roasted Onion and Lettuce Salad
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 (If you can’t get KFP baby leaves, double the quantity of lettuce)
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 (kitniyot – can be left out)
¼ teaspoon 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.
Evenly 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.
