Red Lettuce with Balsamic Onions

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.
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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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3 small red onions

1/4 cup plus 2 tablespoons good balsamic vinegar

1 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 tablespoons minced shallots (2 large)

2 teaspoons Dijon mustard

1/4 cup good red wine vinegar

2 heads red-leaf, washed, spun dry, and torn into pieces.


  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.
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