Roasted Onion Salad Recipe
Ingredients
| 3 large sweet onions, cut into 1/2-inch slices | ||
| 1/4 cup plus 1/2 teaspoon olive oil, divided | ||
| Garlic | 4 Clove (5gm) | |
| 8 cups torn mixed salad greens | ||
| Blue cheese | 1 Cup (16 tbs), crumbled | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| White wine vinegar | 2 Tablespoon (DRESSING:) | |
| Shallots | 2 , quartered (DRESSING:) | |
| Minced parsley | 1/4 Cup (16 tbs) (DRESSING:) | |
| Red pepper flakes | 1/2 Teaspoon, crushed (DRESSING:) | |
| Olive oil | 2/3 Cup (16 tbs) (DRESSING:) | |
Directions
Place the onions in a 15-in.x 10-in.x 1-in.baking pan.
Drizzle with 1/4 cup oil; toss to coat.
Place the garlic on a double thickness of heavy-duty foil.
Drizzle with the remaining oil.
Wrap foil around garlic; place on baking pan with onions.
Bake at 400° for 40-45 minutes or until the onions are lightly browned and the garlic is tender, turning onions occasionally.
Cool for 10-15 minutes.
In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
For the dressing, place wine and shallots in a blender; squeeze softened garlic into blender.
Cover and pulse until blended.
Add parsley and pepper flakes.
Cover and process, gradually adding oil in a steady stream.
Drizzle with 1/4 cup oil; toss to coat.
Place the garlic on a double thickness of heavy-duty foil.
Drizzle with the remaining oil.
Wrap foil around garlic; place on baking pan with onions.
Bake at 400° for 40-45 minutes or until the onions are lightly browned and the garlic is tender, turning onions occasionally.
Cool for 10-15 minutes.
In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
For the dressing, place wine and shallots in a blender; squeeze softened garlic into blender.
Cover and pulse until blended.
Add parsley and pepper flakes.
Cover and process, gradually adding oil in a steady stream.
Chef
