About this recipe:The best part of this salad is the dressing. Its great on any salad and I prefer using big onions that are strong in flavour. Add a bit of goat cheese for extra flavour.
2 large onions, sliced into wedges
250ml olive oil, divided
1 tablespoon caster sugar
125ml chicken stock
6 tablespoons sherry wine vinegar
700g mixed salad greens
120g toasted chopped walnuts
1/2 red onion, thinly sliced
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 200 C / Gas mark 6.
Place onions cut side down on baking tray. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelised, about 30 minutes longer. Set aside to cool.
Place onions in food processor, add remaining oil, stock and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.
In a large salad bowl, combine greens, 1/2 of the walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.