Roasted Onion Salad with Arugula and Walnut Gremolata
Serves 4
Ingredients
- For the salad:
- 4 Medium red onions
- 1 1/2 Tablespoons olive oil
- Flaky salt
- Freshly cracked black pepper
- 1 Cup arugula
- 1/2 Cup flat-leaf parsley leaves
- 2 Ounces soft goat cheese, broken into ½ - to 1-inch chunks
- For the walnut gremolata:
- 2/3 Cup walnuts, coarsely chopped (make sure they're not bitter or rancid, okay?)
- 1 Fresh red chile (like a red Thai chili) seeded and finely chopped
- 1 Clove garlic, minced
- 3 Tablespoons red wine vinegar
- 1 Tablespoon olive oil
- Salt
Shopping List
- Red onions
- Flaky salt
- Arugula
- Flat-leaf parsley leaves
- Goat cheese
- Walnuts
- Red chile
- Garlic
- Red wine vinegar
Instructions
- 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.