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

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