Yottam Ottolenghi’s Red Onions With Walnut Salsa Recipe
A healthy side dish from British chef Yotam Ottolenghi. “The natural sweetness of red onions is accentuated when they are grilled or roasted and gives them enough individual character to take centre stage. They also work well in a sandwich or alongside other dishes as a mezze. A few pomegranate seeds sprinkled on top of each portion would add special vibrancy and a nice sweet crunch.”
Yield: Serves 4
- Preheat the oven to 425ºF.
- Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about 3/4″ thick, and place on a baking sheet. Brush the slices with the olive oil, sprinkle with 1/4 tsp salt and some black pepper, and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven’t taken on much colour, place under a hot broiler for a few minutes. Set aside to cool slightly.
- While the onions are cooking, put all of the salsa ingredients in a small bowl, add 1/4 tsp salt, stir and set aside.
- To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese, and half the salsa and toss carefully so the onions don’t fall apart. Divide among shallow plates, spoon the remaining salsa over the top, and serve.
Reprinted with permission from Yotam Ottolenghi’s Plenty More (2014 Appetite by Random House).