Roasted Onion and Arugula Salad with Walnut Salsa

Name: Roasted Onion and Arugula Salad with Walnut Salsa
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 4 medium red onions; 1 1/2 tablespoons olive oil; 1 cup arugula; 1/2 cup flat-leaf parsley leaves; 2 ounces soft goat cheese, broken into 1/2- to 1-inch chunks; Flaky salt and freshly cracked black pepper; 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; 1 tablespoon olive oil; Kosher salt

Ricardo @tallcook

Manhattan, New York, United States

I found this unusual recipe by Marian Bull on food52.com. The result is wonderful.

#vegetarian

I found this unusual recipe by Marian Bull on food52.com. The result is wonderful.

#vegetarian

Ricardo @tallcook

Manhattan, New York, United States

I found this unusual recipe by Marian Bull on food52.com. The result is wonderful.

#vegetarian

I found this unusual recipe by Marian Bull on food52.com. The result is wonderful.

Saved

Ingredients

1 hour

4 people

For the salad
4medium red onions
1 1/2 tablespoonsolive oil
1 cuparugula
1/2 cupflat-leaf parsley leaves
2 ouncessoft goat cheese, broken into 1/2- to 1-inch chunks
Flaky salt and freshly cracked black pepper
For the walnut salsa
83 grams (2/3 cup)walnuts, coarsely chopped (make sure they're not bitter or rancid)
1/2fresh red bell pepper (71 grams), or 1 red chile (e.g. Thai bird's eye), seeded and finely chopped
1 clovegarlic, minced
3 tablespoonsred wine vinegar
1 tablespoonolive oil
Kosher salt

Saved

Steps

1 hour

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.
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.
3

While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.
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.