Red Lettuce with Balsamic Onions (Ina Garten) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This salad is inspired by one that's made at Nick & Toni's, one of my favorite restaurants in East Hampton. They add blue cheese, which[ is incredibly delicious too.] Ingredients:
3 small red onions |
1/4 cup plus 2 tablespoons good balsamic vinegar |
1 cup good olive oil |
1 1/2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
6 tablespoons minced shallots (2 large) |
2 teaspoons dijon mustard |
1/4 cup good red wine vinegar |
2 heads red-leaf, washed, spun dry, and torn into pieces. |
Directions:
1. Preheat the oven to 375 degrees F.
2. Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
3. 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Bake for 12 to 15 minutes, until the onions are tender.
5. Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
6. Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
7. To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
|
|