Grilled onion salad with rosemary
This grilled onion salad features sweet, caramelized onions paired with a fragrant rosemary and mustard dressing, offering a savory and aromatic side dish perfect for any meal. The grilling method enhances the onions' natural sweetness, making it a delightful addition to your table.
Cook time 30 min
Prep time 10 min
Ingredients:
1/2 cup olive oil2 tbsp olive oil
3 tbsp vinegar
2/3 tbsp onion
1 garlic clove
1 tbsp rosemary
6 onions
1 tsp salt
1 dash salt
1 tsp mustard
Experience the delightful combination of grilled onions with a fragrant rosemary, mustard, and olive oil dressing in this exquisite salad recipe. This dish balances the sweetness of caramelized onions with the savory notes of rosemary and mustard, making it a perfect choice for a light, flavorful side dish or appetizer.
Instructions:
- In a small bowl, combine the finely chopped onion, minced garlic, 1 tbsp fresh rosemary, 3 tbsp vinegar, 1 tsp mustard, and a dash of salt.
- Gradually whisk in 1/2 cup olive oil until the dressing is well blended and emulsified. Set aside.
- Peel and cut the 6 large onions into thick rings, about 1/2 inch to 3/4 inch thick.
- Brush both sides of the onion rings with 2 tbsp olive oil.
- Sprinkle 1 tsp salt evenly over the onion rings.
- Preheat your grill to medium-high heat.
- Place the onion rings directly on the grill grates.
- Grill the onions for about 4-6 minutes on each side, or until they are tender and have beautiful grill marks. Be careful not to burn them; adjust the heat as necessary.
- Once grilled, transfer the onion rings to a serving platter or bowl.
- Drizzle the prepared rosemary, mustard, and olive oil dressing over the grilled onions.
- Serve the salad warm or at room temperature.
- This dish pairs wonderfully with grilled meats or can be enjoyed on its own as a flavorful side.
This grilled onion salad with rosemary, mustard, and olive oil dressing is not only easy to prepare but also rich in flavors. Whether served at a summer barbecue or a cozy dinner, it is sure to impress with its simplicity and taste. Enjoy this healthy and delicious salad that highlights the natural sweetness of onions combined with a tangy and savory dressing.
Grilled onion salad with rosemary FAQ:
While you can use any onion, yellow onions are ideal for grilling due to their sweetness and flavor. Red onions also work well if you prefer a milder taste.
Grilled onions are done when they are tender and have grill marks on both sides, typically after 4-6 minutes of grilling per side. They should be soft but not burnt.
If you need a substitute for olive oil, you can use avocado oil or canola oil in a 1:1 ratio. However, the flavor may differ slightly from traditional olive oil.
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve cold, as the flavors will continue to develop.
Yes, you can prepare the dressing up to 3 days in advance. Keep it in a sealed container in the refrigerator. Whisk it again before using, as it may separate.
Tips:
- When grilling the onions, make sure to slice them uniformly to ensure even cooking.
- If you don't have a grill, you can also roast the onions in the oven at 400°F (200°C) until they are caramelized and tender.
- For a stronger rosemary flavor, let the dressing sit for at least 30 minutes before using, allowing the herbs to infuse the oil.
- Adjust the amount of mustard to your taste if you prefer a milder or stronger mustard flavor.
- Add a sprinkle of fresh herbs, such as parsley or chives, for an extra burst of freshness.
Nutrition per serving
1 ServingsCalories 360kcal
Protein 8g
Carbohydrates 80g
Fiber 18g
Sugar 55g
Fat 140g
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