Toasted walnuts and oven-roasted onion add great flavor to this lovely winter salad.
Recipe information
Yield
Serves 10
Ingredients
2 large onions (about 1 3/4 pounds), peeled, cut into 8 wedges
1 cup plus 2 tablespoons walnut oil or olive oil
1 tablespoon sugar
1/2 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)
1/2 small red onion, halved, thinly sliced
Preparation
Step 1
Preheat oven to 400°F. 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.)
Step 2
Combine greens, 1/2 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.
