June 2, 2016
Ask A Chef: Grilled Onion Salad With Fermented Black Bean Dressing
Amanda Cohen of Dirt Candy’s shares her recipe for Grilled Onion Salad.
Q: I had lunch at Dirt Candy during a recent trip to New York and loved their Grilled Onion Salad. The dressing was amazing! Can you get me the recipe? — Amy K., Toronto
A: Amanda Cohen’s award-winning vegetarian restaurant serves up a unique menu that focuses on fresh, seasonal ingredients. Her Grilled Onion Salad uses a mix of red onions, scallions and herbs, while the Fermented Black Bean dressing lends an intensely savory umami punch without adding meat.
Yield: Serves 4
- Soak black beans in 1⁄4 cup warm water for 10 minutes. Drain, reserving beans and 11⁄2 tbsp black bean soaking liquid. Purée black beans, with reserved liquid, garlic, lime juice and shoyu until smooth. Season with salt and pepper. Reserve.
Make Scallion Oil
- Combine scallions and ginger in metal bowl. Heat oil over medium heat until almost smoking. Pour oil over scallion-ginger mixture and let sit until cooled to room temperature. Purée until smooth. Season with salt.
Grill & Prep Onions
- Preheat grill or barbecue to high heat, about 500°F. Cut red onions into thick slices, leaving core intact for easier grilling (should make about 6 cups). Toss red onions in 2 tbsp olive oil. Brush scallions with remaining oil. Season both with salt and pepper.
- Grill onions, turning every 2 to 3 minutes or until softened and char marks develop. Onions will reduce to about 2 cups each.
- Remove from grill and let cool. Chop scallions into 1″-long pieces.
- Toss grilled onions and scallions in bowl with cilantro, parsley, basil, diced red onions and dressing. Season to taste. Garnish with more fresh herbs, if desired.