Recipe courtesy of Ina Garten

Red Lettuce with Balsamic Onions

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
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.

Ingredients

Directions

  1. Preheat the oven to 375 degrees F.
  2. Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
  3. 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  4. Bake for 12 to 15 minutes, until the onions are tender.
  5. Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
  6. 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.
  7. 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.