Red Lettuce With Balsamic Onions |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious salad adapted from Ina Garten. A little blue cheese sprinkled on top makes a nice addition. Ingredients:
3 small red onions |
1/4 cup good balsamic vinegar, plus |
2 tablespoons good balsamic vinegar |
1 cup olive oil |
1 1/2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
6 tablespoons minced shallots (2 large) |
2 teaspoons dijon mustard |
1/4 cup good red wine vinegar |
2 heads red-leaf lettuce, washed, spun dry and torn into pieces |
Directions:
1. Prehead oven to 375°F.
2. Cut the onions in 1/2, then slice 1/4-inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Bake for 12-15 minutes, until the onions are tender.
4. Remove from oven and toss with remaining 2 tablespoons balsamic vinegar and cool to room temperature.
5. Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly add 3/4 cup olive oil, whisking while pouring, until emulsified.
6. To assemble, toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with salt and pepper.
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