Roasted Onion Salad with Arugula and Walnut Gremolata

Serves 4


  • Preheat the oven to 425° F. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about ¾ inch thick, and place them on a parchment-lined baking sheet. Drizzle the slices with olive oil and smoosh the oil around with your hands to coat evenly. Sprinkle with a big pinch of flaky 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.
  • While the onions cook, combine all of the gremolata ingredients in a small bowl, add ¼ teaspoon salt, stir, and set aside.
  • To serve, put the arugula and parsley in a large bowl. Toss with about half the gremolata, then nestle in the onion slices, dollop on the cheese, and top with the rest of the gremolata. Serve.

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