Mixed Greens with Walnuts and Roasted Onion Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Toasted walnuts and oven-roasted onion add great flavor to this lovely winter salad. Ingredients:
2 large onions (about 1 3/4 pounds), peeled, cut into 8 wedges |
1 cup plus 2 tablespoons walnut oil or olive oil |
1 tablespoon sugar |
1/2 cup canned chicken broth |
6 tablespoons sherry wine vinegar |
14 cups mixed greens (such as curly endive, romaine, belgian endive and radicchio), torn into bite-size pieces |
1 cup chopped toasted walnuts (about 4 ounces) |
1/2 small red onion, halved, thinly sliced |
Directions:
1. Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.
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