Red Lettuce with Balsamic Onions
Ingredients
Serves 6
- 3 small red onions
- 1/4 cup + 2 Tbsp. balsamic vinegar
- 1 cup olive oil
- 1 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. minced shallots (2 large)
- 2 tsp. Dijon mustard
- 1/4 cup red wine vinegar
- 2 heads red leaf lettuce, washed, spun dry and torn into pieces
Preheat oven to 375ºF
Cut onions in half and slice 1/4” thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bake for 12 - 15 minutes, or until onions are tender.
Remove from oven and toss with 2 more tablespoons of balsamic vinegar. Let cool to room temperature.
In a small bowl, whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. While whisking, add 3/4 cup olive oil until emulsified.
To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
Note: Top salad with blue cheese if desired.