Win­ter salad

SWEET ROASTED ONIONS, CRUSHED HAZEL­NUTS & BAROLO DRESS­ING

Irish Daily Mail - YOU - - JAMIE CHRISTMAS SPECIAL -

Learn­ing to en­joy a range of bit­ter leaves is a re­ally im­por­tant part of ed­u­cat­ing your palate and ex­plor­ing a whole new di­men­sion of flavours. In­stead of think­ing about bit­ter as a neg­a­tive, we riff off it here by team­ing it with the sweet­ness of roasted onions, the sour­ness of vine­gar and the sat­is­fy­ing crunch of nuts. SERVES 6-12 1 HOUR 20 MIN­UTES, PLUS COOL­ING 6 red onions Tre­viso, dan­de­lions 1 bulb of gar­lic

½ a bunch of fresh DRESS­ING thyme (15g) 1 ta­ble­spoon Di­jon 100g blanched hazel­nuts mus­tard olive oil ex­tra vir­gin olive oil 600g mixed bit­ter 50ml Barolo red wine leaves, such as chicory, 2 ta­ble­spoons red wine radic­chio, Castel­franco, vine­gar

❄ Turn the oven on to full whack (240C/475F/gas 9). Place the un­peeled onions in a snug-fit­ting dish and roast for 1 hour, or un­til soft and slightly burnt. After 30 min­utes, halve the gar­lic bulb across the mid­dle and add to the dish. Toss the thyme sprigs and hazel­nuts in a lit­tle olive oil and sprin­kle over the onions for the last 5 min­utes. Re­move and leave to cool.

❄ Trim and sep­a­rate the bit­ter leaves (I like to take a bit of pride in this and prep each leaf de­pend­ing on its size – tear up the big ones, leave the lit­tle del­i­cate ones whole, you get the idea). For the dress­ing, squeeze the roasted gar­lic into a bowl (dis­card­ing the skins) and mash well, then mix in the mus­tard and a pinch of sea salt. Whisk­ing con­stantly, driz­zle in 6 ta­ble­spoons of ex­tra vir­gin olive oil, then, still whisk­ing, let the dress­ing down with the Barolo and vine­gar.

❄ Squeeze the sweet onions out of their crispy skins into a serv­ing bowl, break­ing them up a bit as you go. Sea­son with salt and black pep­per, then driz­zle over the dress­ing. Top with the bit­ter leaves, toss­ing with your fin­ger­tips un­til beau­ti­fully dressed. Crush the hazel­nuts in a pes­tle and mor­tar un­til fairly fine, then scat­ter over the salad. NUTRI­TION PER SERV­ING 306 kcal; 24g fat (2.8g sat­u­rated); 5.3g pro­tein; 18.4g carbs; 11.5g sug­ars; 0.8g salt; 5.3g fi­bre ➤

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