This was the final salad from my Garden to Table Dinners (of summer, 2019); next year you MUST get to the roof!
This awesome Walnut Onion salad features roasted onion, walnuts and champagne vinegar and a little goat cheese -because that tang against the the rest of the flavors plays so nice.
The base idea for this salad came from the always inspiring @ottolenghi, but I put a few tweaks of my own on it. The oven roasted onion is better than you think- give this one a try!
Roasted Onion Sald with Walnut Pesto
1 large red onion
4 cups arugula
1 tbls olive oil
2 oz goat cheese
3/4 cup toasted walnuts
1/2 tsp red pepper flakes
1 garlic clove, minced
1/4 cup fresh parsley
1/4 cup fresh chives
1 tbls champagne vinegar
2 tbls olive oil
Preheat the oven to 425 degrees. Peel the onion and make 4 slices, about 3/4 inch thick. Save the rest of the onion for another use.
Set the onions on parchment-lined sheet pan. Drizzle with the oil, lightly tossing to coat as needed. Add a pinch of salt and pepper to each. Roast for 40 minutes or until the onions are softened, almost caramelized.
In the meantime, make the walnut pesto. Pulse the ingredients just to come together (or chop together by hand.) This will be a quite chunky pesto with lots of texture.
Remove the onions from the oven. Pile the arugula on each plate, top with a roasted onion slice. Mound the the pesto over arugula. Top with goat cheese and buckwheat croutons.