Mixed greens with walnuts and roasted onion dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions; (about 1 3/4 |
| ; pounds), peeled, | ||
| ; cut into 8 wedges | ||
| 1 | cup | Plus 2 tablespoons walnut oil or olive |
| ; oil | ||
| 1 | tablespoon | Sugar |
| ½ | cup | Canned chicken broth |
| 6 | tablespoons | Sherry wine vinegar |
| 14 | cups | Mixed greens; (such as curly |
| ; endive, romaine, | ||
| ; Belgian endive and | ||
| ; radicchio), torn | ||
| ; into bite-size | ||
| ; pieces | ||
| 1 | cup | Chopped toasted walnuts; (about 4 ounces) |
| ½ | small | Red onion; halved, thinly |
| ; sliced | ||
Directions
Preheat oven to 400F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer.
Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.) Combine greens, ½ cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.
Serves 10.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.