arugula and roated pearl onion salad

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* Exported from MasterCook *

 

Arugula and Roast Onion Salad (Pearl Onions)

 

Recipe By :Ainsley Harriott

Serving Size : 4 Preparation Time :0:10

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 pearl onions -- halved

3 tablespoons olive oil

Sea salt and coarsely ground black pepper

1 tablespoon balsamic vinegar

2/3 cup Parmesan or Pecorino cheese

2 bunches arugula leaves

 

Preheat the oven to 375°F. Place the onions in a shallow roasting pan and

drizzle over the oil. Season generously and roast for 25-30 minutes until the

onions are softened and nicely browned.

 

Drizzle over the balsamic vinegar and allow the onions to cool to room

temperature.

 

Using a vegetable peeler, shave the cheese into wafer-thin slices.

 

Arrange the arugula, roast onions and cheese on 4 serving plates; drizzle round

the pan juices and serve.

 

 

Source:

" Great Food (BBC) "

S(File Date):

" http://www.west175productions.com/Great_Food/recipes/recipe013.htm "

T(Cooking):

" 0:30 "

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Per Serving (excluding unknown items): 221 Calories; 15g Fat (57.5% calories

from fat); 8g Protein; 16g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol;

848mg Sodium. Exchanges: 1 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : " Roasted onions are absolutely delicious. I like to serve them hot as a

side vegetable, but they also make an extra-special salad when tossed with

peppery arugula and salty Parmesan or Pecorino. " -- AH

 

Nutr. Assoc. : 0 0 2130706543 0 1034 0

 

 

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