Monday, February 8, 2010

Red Lettuce with Balsamic Onions

Super Bowl Delicious Trifecta, Part 2

Lauren's review: Yum! The bitter lettuce was perfectly balanced by the dressing and the onions. I forgot to put blue cheese on it. I bet it would have been heavenly!
Matt's review: Typically can't stomach cooked onions and thought this was great!
Final decision: Another keeper!

Red Lettuce with Balsamic Onions courtesy of Ina Garten of the Food Network


3 small red onions
1/4 c plus 2 T good balsamic vinegar
1 c good olive oil
1 1/2 t kosher salt
1 t freshly ground black pepper
6 T minced shallots (2 large)
2 t Dijon mustard
1/4 c good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces

Preheat the oven to 375 degrees F.
Cut the onions in half and slice 1/4 inch thick, place on a baking sheet and toss with:
1/4 c balsamic vinegar, 1/4 c olive oil, 1 t salt and 1/2 t pepper.
Bake for 12 to 15 minutes, until the onions are tender.
Remove from oven and toss with 2 more T balsamic vinegar and cool to room temperature.
Whisk together the shallots, mustard, red wine vinegar, 1/2 t salt and 1/2 t pepper in a small bowl. While whisking, add 3/4 c 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 and serve.

Serves 6

No comments:

Post a Comment