Roasted Onion And Arugula Salad With Walnut Salsa Recipe by Ricardo
Cooking Instructions 1 hour 1 Preheat the oven to 425° F. Peel the onions and remove their tops, tails and any green growth in the center. Slice each one crosswise into 3/4-inch think slices, and place them on a parchment-lined baking sheet. 2 Coat the slices with olive oil and 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. Set them aside to cool just a bit. 3 While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside. 4 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. 1 Preheat the oven to 425° F. Peel the onions and remove their tops, tails and any green growth in the center. Slice each one crosswise into 3/4-inch think slices, and place them on a parchment-lined baking sheet. 1 Preheat the oven to 425° F. Peel the onions and remove their tops, tails and any green growth in the center. Slice each one crosswise into 3/4-inch think slices, and place them on a parchment-lined baking sheet. 2 Coat the slices with olive oil and 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. Set them aside to cool just a bit. 2 Coat the slices with olive oil and 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. Set them aside to cool just a bit. 3 While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside. 3 While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside. 4 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. 4 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Pimento cheese Dandelion greens Roasted delicata squash Pimento cheese Dandelion greens Roasted delicata squash Strawberry 🍓 Rabdi (with compote) Vanilla cake Peas kachori/peas paratha Apple sweet sandwich Middle Eastern inspired Chickpea, potato and tomato soup Strawberry mint ice cream Super Easy Tart Pastry 🥮 My Nan's Yorkshire Parkin - est 1950s Strawberry thick shake (sugar free) Mushroom Steak Strawberry 🍓 Rabdi (with compote) Vanilla cake Peas kachori/peas paratha Apple sweet sandwich Middle Eastern inspired Chickpea, potato and tomato soup Strawberry mint ice cream Super Easy Tart Pastry 🥮 My Nan's Yorkshire Parkin - est 1950s Strawberry thick shake (sugar free) Mushroom Steak