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"The belly rules the mind."--Spanish Proverb

Red Onions with Walnut Salsa Serves 4 Recipe

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This recipe for Red Onions with Walnut Salsa Serves 4 is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium red onions
1½ tbsp- olive oil
1 C- arugula
½ C- small flat-leaf parsley leaves
2 oz- soft goat cheese, broken into ¾-inch chunks
salt and black pepper

Salsa:
⅔ C walnuts, coarsely chopped
1 red chile, seeded and finely chopped
1 clove garlic, crushed
3 tbsp red wine vinegar
1tbsp olive oil
salt
Directions:
Directions:
Preheat oven to 425º F
Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about ¾ inch and place on a baking sheet. Brush the slices with the olive oil, sprinkle with ¼ teaspoon salt and some black pepper and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven't taken on much color, place under a hot broiler for a few minutes. Set aside to cool slightly.
While the onions are cooking, put all of the salsa ingredients in a small bowl, add ¼ teaspoon salt, stir and set aside.
To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese and half the salsa and toss carefully so the onions don't fall apart. Divide among shallow plates, spoon the remaining salsa over the top and serve.

 

 

 

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