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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 | 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