This genius technique from Sarit Packer and Itamar Srulovich couldn’t be simpler or more striking, grilling whole red onions and dressing it up with sage, honey, and walnuts. The resulting onion petals are beautifully ombre purple with charring on the edges and serve as the only utensil you need. You can take this idea and run with it to scoop up other delicious things like baba ghanoush or blue cheese dip! GET THE RECIPE ►► https://f52.co/3bdio3r
PREP TIME: 5 minutes
COOK TIME: 30 minutes
SERVES: 6-8 as a starter or side salad
INGREDIENTS
For the salad:
4 large red onions, skin on
Olive oil, for brushing
Flaky sea salt, to finish
For the dressing:
80 grams (2¾ oz) walnuts (about 2/3 cup)
10 sage leaves, rolled up and cut into really thin strips
1 tablespoon honey
2 tablespoons white wine vinegar
2 tablespoons boiling water
1 teaspoon mild chile flakes
1/2 teaspoon salt
a little freshly ground black pepper
3 tablespoons olive oil
a few sprigs of mint, leaves picked (about 15 g/ ½ oz)
Recipe adapted very slightly from Chasing Smoke: Cooking over Fire Around the Levant (Pavillion, May 2021).
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