Showing that smoking isn’t just for meat and fish, Paul Cunningham’s signature salad pairs seasonal vegetables with smoky onions. Feel free to use your own local, seasonal vegetables.
- 1/4 tsp. sugar
- 1/4 tsp. sherry vinegar
- 1 clove garlic, thinly sliced
- 1 stick (4 oz.) salted butter
- 3 large onions, halved and thinly sliced (7 cups)
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1/4 tsp. Dijon mustard
- 1/4 cup hazelnut oil
- 11/2 tsp. creme fraiche
- 2 cups mixed salad greens
- 1 cup baby arugula
- 1/4 cup toasted hazelnuts, crushed
1 | To make Smoked Onions: Melt butter in large skillet over medium heat.Add onions and garlic, reduce heat to medium-low, and cook 45 minutes, or until onions are dark brown and almost falling apart. Transfer to heat-proof bowl.
2 | Line wok with heavy-duty foil, spread wood chips on foil, and place wire rack over top. Cover wok with lid or piece of foil, and heat over medium-low heat until wood chips begin to smoke. Place bowl of onions on rack, and tightly cover wok. Smoke onions 5 to 7 minutes. Remove wok from heat, and let onions cool inside wok. Stir in vinegar and sugar, and season with salt, if desired.
3 | To make Dressing: Whisk together vinegar, crème fraîche, and mustard in bowl. Whisk in olive and hazelnut oils, and season with salt and pepper, if desired.
4 | To make Salad: Toss greens and arugula with 2 Tbs. Dressing in bowl.
5 | Spread 2 Tbs. Smoked Onions in center of each plate. Top with greens, tomatoes, radishes, apple, and hazelnuts. Drizzle with more Dressing, if desired.
- Serving Size: per serving
- Calories: 403
- Carbohydrate Content: 28 g
- Cholesterol Content: 61 mg
- Fat Content: 32 g
- Fiber Content: 6 g
- Protein Content: 4 g
- Saturated Fat Content: 15 g
- Sodium Content: 196 mg
- Sugar Content: 15 g