Roasted Onion Salad with Arugula and Walnut Salsa

By lorik

Ingredients

• For the Salad:
• 4 medium red onions
• 1 1/2 tablespoons olive oil
• 1 cup arugula
• 1/2 cup flat-leaf parsley leaves
• 2 ounces soft goat cheese, broken into 1/2- to 1-inch chunks
• Flaky salt and freshly cracked black pepper
• For the Walnut Salsa:
• 2/3 cup walnuts, coarsely chopped
• 1 fresh red chile (e.g. Thai bird's eye), seeded and finely chopped
• 1 clove garlic, minced
• 3 tablespoons red wine or sherry vinegar
• 1 tablespoon olive oil
• salt

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Preheat the oven to 425° F. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about 3/4 inch thick, and place them on a parchment-lined baking sheet. Drizzle the slices with olive oil and smoosh the oil around with your hands to coat evenly. Sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize, and are soft but not totally slouchy. (If you want more color out of them, stick them under the broiler for a minute or two.) Set them aside to cool just a bit.

While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.

To serve, put the arugula and parsley in a large bowl. Toss with about half the salsa, then nestle in the onion slices, dollop on the cheese, and top with the rest of the salsa. Serve.