Green Salad with Caramelized Onion-Thyme Dressing
MAKES: 4 servings
TIME: About 1 hour
The sweetness of the slow-cooked onions, accentuated by a bit of honey and offset by the perfumed bitterness of thyme and olives, perfectly complements a mound of bitter greens. The onion and olives provide substance too.
3 tablespoons extra virgin olive oil
2 large white or yellow onions, thinly sliced
1 large red onion, thinly sliced Salt and freshly ground black pepper
2 tablespoons honey
2 teaspoons fresh thyme leaves
1 cup black olives, preferably oil cured, pitted
Vinaigrette or Honey-Garlic Vinaigrette, as needed (about 1/2 cup)
4 cups mixed greens, like mesclun
2 cups chopped bitter greens, like radicchio or Belgian endive
1/2 cup chopped parsley leaves
01 Put the oil in a large skillet over medium-low heat. When hot, add the onions, a large pinch of salt, a sprinkling of pepper, the honey, and the thyme. Raise the heat a bit until the mixture sizzles, then adjust the heat so the onions cook steadily without browning. Add the olives and cook, stirring occasionally, until very soft, at least 30 minutes and probably more. (You can prepare the recipe up to this point and let it sit at room temperature for up to a few hours or refrigerate for longer, then reheat gently.)
02 Cool the mixture to lukewarm or room temperature. Toss the vinaigrette with the greens, then top with the onion mixture and the parsley and serve.
