- 1 large red onion, peeled and cut, lengthwise, into 8 wedges
- 1/2 cup plus 1 tbsp walnut oil
- 1 tbsp regular balsamic vinegar
- 1/4 cup organic chicken stock or canned low-sodium chicken broth (or vegetable stock)
- 3 tbsp white balsamic vinegar
- Sea salt and freshly ground pepper, to taste
- 7 cups finely chopped mixed bitter greens, such as endive, radicchio, dandelion, mustard, kale, etc.
- 1 cup chopped toasted walnuts
- 1 small red shallot, peeled, cut in half, lengthwise, and thinly sliced
Caramelized onions, crunch walnuts, and slightly bitter greens combine to make a very satisfying salad. It works well as a lunch main course or as a side dish for grilled wild salmon.
Preheat the oven to 400F.
Place the onion wedges, cut side down, on a nonstick baking pan. Combine 1 tbsp of the oil with the regular balsamic vinegar and drizzle the mixture over the onions. Transfer to the preheated oven and roast, turning occasionally, for about 30 minutes or until golden brown and caramelized.
Remove from the oven and set aside to cool slightly. You want the onions to still be quite warm when you make the dressing.
While still warm, place the seasoned onions in a food processor fitted with the metal blade. Add the remaining 1/2 cup of walnut oil along with the stock and white balsamic vinegar. Process to a smooth, thick puree. Season with salt and pepper. if made in advance, warm the dressing slightly before adding to the salad.
Place the greens in a large salad bowl. Pour the dressing over the top, adding just enough to coat and wilt the greens. You may not need all of the dressing. Toss well.
Add the toasted walnuts and shallot and again toss to combine. Taste and, if necessary, season with additional salt and pepper.