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.
INGREDIENTS:
- 1 large onion (about 1 lb?)
- 1/8 tsp pepper
- 1 T Olive Oil
- 1 T (cider) vinegar
DIRECTIONS:
- Wrap onion in aluminum foil.
- Roast 1 h or slightly longer at 450º.
- Let cool.
- Peel and slice.
- Mix with remaining ingredients.
[return to home page]