This salad is inspired by one that's made at Nick & Toni's, one of my favorite restaurants in East Hampton. They add blue cheese, which is incredibly delicious too.
Recipe courtesy of Ina Garten
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:

1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Bake for 12 to 15 minutes, until the onions are tender.

Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.

Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.

To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

More from:

Fall Produce Guide

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Turkey Lettuce Wraps

Recipe courtesy of Melissa d'Arabian

Tofu Lettuce Wraps

Recipe courtesy of Ree Drummond

Lettuce Wraps

Recipe courtesy of Food Network Kitchen

Southwest Beef Lettuce Wraps

Recipe courtesy of Ree Drummond

Asian Lettuce Wraps

Recipe courtesy of Sunny Anderson

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Red Beans and Rice

Recipe courtesy of Robert Irvine

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword