Red Cabbage Salad with Roasted Cipollini Onions
When the weather turns cold, you want a salad that brightens your table and can stand up to all those stews and roasts you’ll be serving.
- 1 pound 450g cipollini onions, ends trimmed, peeled (see note above)
- 2 tablespoons 30ml vegetable oil
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 3 tablespoons 45ml balsamic vinegar
- 1 small clove garlic minced
- 6 tablespoons 90ml extra-virgin olive oil
- 3 cups red cabbage 4.5 ounces; 125g, thinly sliced (from about 1/2 medium head)
- 2 cups chicory leaves 2 1/2 ounces; 70g, washed and torn into small pieces
- 1/2 cup toasted walnuts 2 ounces; 50g, coarsely chopped
- 3 ounces 85g aged goat cheese, such as Humboldt Fog
Preheat oven to 350°F (177°C). In a baking dish, arrange onions in a single layer. Drizzle with vegetable oil and season with salt and pepper. Add thyme sprigs and toss until onions are evenly coated. Roast, turning twice, until onions are soft and well browned, about 40 minutes. Keep warm.
In a small bowl, whisk together vinegar, garlic, and extra-virgin olive oil. Season with salt and pepper. Place cabbage and chicory in a large bowl and toss with just enough dressing to coat. Add warm onions and walnuts and toss again, adding more dressing if needed. Transfer to a serving bowl or platter and top with goat cheese. Serve.