The Prettiest Salad You've Ever Seen | Genius Recipes

18
65



This genius technique from Sarit Packer and Itamar Srulovich couldn’t be simpler or more striking, grilling whole red onions and dressing it up with sage, honey, and walnuts. The resulting onion petals are beautifully ombre purple with charring on the edges and serve as the only utensil you need. You can take this idea and run with it to scoop up other delicious things like baba ghanoush or blue cheese dip! GET THE RECIPE ►►

PREP TIME: 5 minutes
COOK TIME: 30 minutes
SERVES: 6-8 as a starter or side salad

INGREDIENTS

For the salad:
4 large red onions, skin on
Olive oil, for brushing
Flaky sea salt, to finish

For the dressing:
80 grams (2¾ oz) walnuts (about 2/3 cup)
10 sage leaves, rolled up and cut into really thin strips
1 tablespoon honey
2 tablespoons white wine vinegar
2 tablespoons boiling water
1 teaspoon mild chile flakes
1/2 teaspoon salt
a little freshly ground black pepper
3 tablespoons olive oil
a few sprigs of mint, leaves picked (about 15 g/ ½ oz)

Recipe adapted very slightly from Chasing Smoke: Cooking over Fire Around the Levant (Pavillion, May 2021).

SUBSCRIBE TO FOOD52 ►►

CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

source

Comments

comments

18 COMMENTS

  1. I love onions raw, pickled and cooked! This summer I had a taste for something jerked on the grill. I had so many eggplants growing in my garden I decided to marinate them in the jerk seasoning and grill them. They turned out delicious and beautiful too. For sides, I was supposed to make a spicy peach slaw but instead roasted some corn and grilled the peaches. I'm looking forward to seeing your new kitchen!!💗

  2. I always take advantage of a hot grill and roast chili peppers for salsas and Mexican dishes, which I make frequently. No matter what else I'm grilling, I throw on big chunks of onions with the skin left on, bell peppers, garlic bulbs wrapped in foil, firm plum tomatoes cut side down. I do corn on the cob directly on the grate because I love thar char. I don't like wasting the grill after the main meal is cooked, so I look in my veggie bin and use up whatever will work for grilling. I use charcoal only, and have a chimney like yours. I love how fast it gets the grill ready to cook on. You should show folks how that works. It's so much better than using lighter fluid!

    And oh yeah, congratulations on your new home.

  3. I learned about grilling slices of watermelon a few summers ago and it’s so good. I just do olive oil and salt for mine, but others add pepper as well. And we found grilling them in the same spot after things like the brawts or pork chops to make them even tastier. 😊

  4. The most unusual thing I’ve ever grilled was a Mexican vegetable called chayote. It is mind blowing with a little oil, seasoning and lime juice. I love red onions and will absolutely make this amazing looking dish. It would make a lovely appetizer or addition to the top of a leafy salad. Thank you. I love when you post. Congratulations on your new home! Enjoy.

LEAVE A REPLY