Roasted Red Onions with Walnut Salsa
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 4
Ingredients
5 medium (1 ½ pounds) red onions, each peeled and cut crosswise into 3 slices
2 tablespoons olive oil
2 cups green and red leaf lettuce (or baby gem lettuce), washed and spin dried
1 cup arugula, washed and spin dried
½ cup fresh Italian parsley, washed and chopped
1 cup goat cheese
2 ounces goat cheese, crumbled
salt and black pepper
For the salsa:
1 cup walnuts, roughly chopped
1 red chile, seeded and finely chopped
2 cloves of garlic, peeled and minced
3 tablespoons red wine vinegar
1 tablespoons walnut (or olive) oil
salt
Instructions
Pre-heat the oven to 425 degrees.
Place the red onion slices on a baking sheet. Brush each side with olive oil. Season them with ½ teaspoon salt and ¼ teaspoon black pepper.
Roast in the oven for 40 minutes, or until the onions are cooked and browned on top. At the end of 40 minutes, if they are not browned, turn the broiler on and let them broil for 1 to 2 minutes (make sure to keep an eye on them as they can burn easily).
Meanwhile, make the walnut salsa by mixing all salsa ingredients in a bowl. Stir in ½ teaspoon salt. Taste for seasoning and add if necessary.
To assemble: Mix together the lettuce, parsley, and arugula in a bowl. Add ½ of the salsa and mix.
Put it on a large shallow plate. Gently distribute the roasted onions on top of the greens. Top each onion with the rest of the salsa.
To finish it, sprinkle the salad with crumbled goat cheese and freshly ground black pepper.
From foolproofliving.com