Roast Onion Salad

SOURCE: Original is from Giacomo Castelvetro, The Fruit, Herbs & Vegetables of Italy (1614), p. 138. Modern version by Mathilde Eschenbach.
ORIGINAL: When there are no spring onions, we make a salad of roasted onions seasoned with crushed pepper. This is tastier and more wholesome than eating them boiled.
  1. Wrap onion in aluminum foil.
  2. Roast 1 h or slightly longer at 450.
  3. Let cool.
  4. Peel and slice.
  5. Mix with remaining ingredients.

[return to home page]