Roasted Onions and Romaine Salad

Served at sandy richard's rosh Hashanah dinner 12/2012

Yield: 1 serving
Community Recipe from

Ingredients

  • 3 Small red onion

Preparation

  1. Roasted Onions and Romaine Salad
  2. Posted on September 6, 2009 by elizabeth
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  5. INGREDIENTS
  6. 3 small red onions
  7. ¼ cup plus 2 tablespoons good balsamic vinegar
  8. 1 cup good olive oil
  9. 1 ½ teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
  11. 6 tablespoons minced shallots (2 large)
  12. 2 teaspoons Dijon mustard
  13. ¼ cup good red wine vinegar
  14. 2 heads red leaf, washed, spun dry, and torn into pieces
  15. Sliced cucumbers
  16. Cherry tomatoes
  17. Pitted green olives
  18. Toasted pine nuts

  19. DIRECTIONS
  20. Preheat into 375ºF
  21. Cut the onions in ½ and slice ¼ inch thick, place on a baking sheet and toss with ¼ cup balsamic vinegar, ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Bake for 20 minutes, until the onions are tender.

  22. Whisk together the shallots, mustard, red wine vinegar, ½ teaspoon salt and ½ teaspoon pepper in a small bowl. While whisking add ¾ cup olive oil until emulsified.

  23. Toss together all salad ingredients, add onions and dressing.
June 2013

This recipe is a personal recipe added by mrsmmle and has not been tested or endorsed by MyRecipes.

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