Roasted Onion and Arugula Salad with Walnut Salsa
Ricardo @tallcook
I found this unusual recipe by Marian Bull on food52.com. The result is wonderful.
Open in Cookpad AppCooking Instructions
- 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.
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