Salad With Ina Garten
Published by Carolin on Tagged Salads
Guess what I was doing today?? I was watching cooking shows. I had some time while I had a bowl of soup and my youngest was down for a nap. I was watching the cooking shows because I wanted ideas for supper. Well I was lucky enough to catch The Barefoot Contessa with Ina Garten. I just love this woman. One reason I enjoy Ina Garten is that she doesn’
t really have any formal background in cooking; she just had a passion to cook.
Well today on The Barefoot Contessa they were doing pasta and side dishes. But one of the dishes that caught my attention was a Red Lettuce salad with Balsamic onions. Now I had seen this show before and had made this recipe before. So I was pleased that I caught it again because I knew I liked this salad. For one thing I absolutely love Balsamic vinegar. The second reason is I loved roasted onions. I am not a fan of to many raw onions but any type of cooked onion I love. As soon as you cook an onion you bring out the sweetness. They become silky, smooth and sweet. Who wouldn’
t love that? Another factor I love about this recipe is how simple and quick it is.
I am sure this salad would be great with pasta especially cheesy pasta or creamy pasta. But I simply served it with some chicken breast I cooked off and it was great. I am telling you, you will impress any one with this recipe and it is not your usual salad.
Red Lettuce with Balsamic Onions
3 small red onions
¼ cup plus 2 tbsp good balsamic vinegar
1-cup good olive oil
1 ½ tsp kosher salt
1 tsp freshly ground pepper
6 tbsp minced shallots (2 large)
2 tsp Dijon mustard
¼ cup red wine vinegar
2 heads red leaf lettuce, washed, and torn into pieces
Preheat oven to 375 degrees F
Cut onions in ½ and slice ¼ inch thick, place on a baking sheet and toss with ¼ cup balsamic vinegar, ¼ cup olive oil, 1 tsp salt and ½ tsp pepper.
Bake for 12 to 15 minutes, until onions are tender.
Remove from oven and toss with 2 more tablespoons of balsamic vinegar. Cool to room temperature.
Whisk together the shallots, mustard, red wine vinegar, and ½ tsp salt and ½ tsp pepper in a small bowl. While whisking, add ¾ cup olive oil until emulsified.
To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24134,00.html
COOKING TIP
I make this is a large bowl and just place the onions on top of the lettuce and serve it family style.
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