Grilled Spanish Onion with Rocket-leaf Salad
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.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need 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 four slices about ¾ inch (2 cm) 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 with salt and freshly milled pepper. Now position the grill pan so that the onion slices are about 4 inches (10 cm) from the heat and grill for 7 or 8 minutes until the onions are browned – indeed within a whisker of being blackened.
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.
A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
Simply the old favourite apple tarte Tatin turned into a savoury version, red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. The cheese and thyme pastry provides the perfect background.
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
A simple salad that combines cheese, onion and sage with dressed salad leaves. This would make a great starter or side dish at lunch. Vegetarians can use parmesan-style cheese instead of Parmesan.
get the hard work out of the way early. Prepare and cook the tarts ahead, then return them to the oven for 5 minutes or so just before serving
Most Popular recipes
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Warm Pear and Walnut Salad with Roquefort Dressing and Croutons
- Tomato, Mozzarella and Basil Salad
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
18 Dec 2014 08:59
17 Dec 2014 19:00
|Food and travel||
11 Nov 2014 09:07
Golden Icing Sugar
05 Dec 2014 23:17
|Can Anyone Help?||
18 Dec 2014 09:21
21 Oct 2014 19:59
03 Dec 2014 15:53
Gardening in general
09 Dec 2014 13:19