Slow-Cooked Onion Salad Recipe

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Ingredients:

Serving

4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup)
2 tbsp mild honey
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 sweet onion such as vidalia (1/2 lb), trimmed and cut crosswise into 6 slices
1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges
1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges
6 medium shallots (10 oz total), trimmed
8 fresh thyme sprigs
1 tbsp olive oil
2 tsp fresh lemon juice
1 tsp finely chopped garlic
1 tsp coarse-grain mustard
1/2 tsp salt
1/2 tsp black pepper
2 belgian endives
5 cups baby spinach (5 oz)
1/4 cup chopped fresh chives or scallions
accompaniment: lemon wedges (optional)

Directions:

Make onion mixture: Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.
Wash leek pieces well in a bowl of cold water, then lift out and drain well.
Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.
Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.
Make salad while onion mixture roasts: Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.
Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.
Cooks' notes: Onions, shallots, and leeks can be roasted 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	367.24 Kcal (1538 kJ)
Calories from fat	63.4 Kcal
		% Daily Value*
Total Fat	7.04g	11%
Sodium	760.61mg	32%
Potassium	598.24mg	13%
Total Carbs	66.31g	22%
Sugars	17.77g	71%
Dietary Fiber	39.59g	158%
Protein	16.24g	32%
Vitamin C	113.6mg	189%
Iron	13.5mg	75%
Calcium	543.5mg	54%

Amount Per 100 g
Calories	30.07 Kcal (126 kJ)
Calories from fat	5.19 Kcal
		% Daily Value*
Total Fat	0.58g	11%
Sodium	62.28mg	32%
Potassium	48.99mg	13%
Total Carbs	5.43g	22%
Sugars	1.46g	71%
Dietary Fiber	3.24g	158%
Protein	1.33g	32%
Vitamin C	9.3mg	189%
Iron	1.1mg	75%
Calcium	44.5mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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