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This rich caramelised onion salad pairs sweet, slow-cooked onions with crisp mixed greens and a sharp dressing to balance the flavours. Elegant yet simple, it makes a wonderful side dish or starter for any occasion.
For the salad:
For the dressing:
1.
Heat a large pan over medium-low heat with the oil.
2.
Add your onions, stir, season with pepper and a small pinch of salt, and allow to cook for about 25 minutes when they will get super tender and sweet. Do watch them so they don't burn.
3.
Remove the onions from heat, and using the same pan, add the ingredients for the dressing and whisk to incorporate.
4.
Remove from heat and toss the salad with the dressing and onions.
5.
Make it a main for 2: Add 1 x 400g tin green lentils (drained and rinsed), 50g crumbled feta and a handful of toasted walnuts.
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Storage information
Store the salad and dressing separately in airtight containers in the fridge for up to two days, tossing them together just before serving to keep the leaves fresh and crisp.
Tip
Serve simply as a side, or pair with protein and carbohydrates of choice for a balanced meal.
Cost-saving tips
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