Grilled Red Onion Salad with Parmesan Cheese and Sage
I am constantly amazed after all my years of cooking at how there can be anything new – but there always is, again and again. This is an example, utterly simple, yet quite unlike any other salad. If rocket leaves are unavailable, flat-leaf parsley with lamb's lettuce is a good substitute.
|4 very large (or 6 large) red onions|
|75g / 3oz mixed salad leaves with rocket|
|6-7 tablespoons extra virgin olive oil|
|75g / 3oz Parmesan or parmesan-style cheese|
|12-18 sage leaves|
|juice 1 large lemon|
|Preheat the grill to its highest setting.|
|Need help with conversions?|
|A grill pan lined with foil with a grill rack on top.|
This recipe is taken from Delia Smith's Summer Collection
First of all, don't peel the onions: simply trim off the root and top before cutting each one across into three or four slices about 2 cm/¾ inch thick. Keeping the slices whole, transfer them to the grill rack (you might have to do this in two batches, depending on the size of your grill), then brush them with oil and season them. Now position the grill pan so that the onion slices are about 10cm/4 inches from the heat and grill for 7 or 8 minutes until the onions are browned – indeed within a whisker of being blackened.
While that's happening, prepare the Parmesan by shaving it into wafer-thin pieces with a potato peeler. For the onions the next stage needs a little care: use a palette knife to turn the slices over so that they don't break up into their constituent rings. Repeat the same oiling, seasoning and grilling on the other side, for 3 - 4 minutes then top each slice of onion with a sage leave dipped on oil and grill for a further 5 minutes to allow the sage leaves to crisp then remove from the heat and discard the outside layers and any parts of the onion slices that are too blackened or chewy to eat and leave the onions on one side to cool.
Toss some green salad leaves in a dressing made by combining some oil and lemon juice and arrange the leaves on a serving dish. Arrange the onions on top, sprinkle with some more olive oil and lemon dressing and finally sprinkle over the parmesan shavings. Serve at room temperature.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Salade Nicoise
- Tomato, Mozzarella and Basil Salad
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
Barbecue recipes: burgers, kebabs and the rest
26 Aug 2014 20:30
30 cloves of garlic Chicken
26 Aug 2014 14:08
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
9 inch sandwich tins
26 Aug 2014 04:18
17 Jul 2014 16:38
Bake in a Mug
15 Aug 2014 09:02
What's happening in your garden
24 Aug 2014 17:44