Grilled Onion Salad
March, 2007

Serves 6-8 / This salad of greens and delectably charred onions makes a perfect accompaniment to meat, chicken, or fish dishes.

2 yellow onions or 12-16 green spring onions, depending on size
3 tablespoons extra-virgin olive oil, divided
Pinch of crushed red pepper flakes
Pinch of salt and pepper
2 tablespoons balsamic vinegar
1 clove garlic, sliced
1 bunch arugula leaves, mizuna, or mustard greens, or a mixture (about 5 ounces)
1 cup chopped fresh parsley leaves
2 tablespoons freshly grated Parmesan or pecorino cheese
Fresh lemon juice

1. Preheat a grill pan to medium-high heat (or give your grill a wake-up call from its winter rest). If using yellow onions, slice thinly; if using green spring onions, trim to about 8 inches in length, then remove roots and split lengthwise. Place in a large serving bowl and toss with 2 tablespoons of the olive oil, red pepper flakes, salt, and pepper, making sure everything is well-coated. Place in grill pan or on grill and cook until nicely charred on both sides.

2. Remove onions from grill and return to the same bowl. Toss in remaining 1 tablespoon olive oil, vinegar, and garlic. Leave to marinate (the heat will continue cooking the onions and soften the garlic's flavor). When cool, toss in greens and parsley, making sure everything is well-coated. Taste and adjust for seasoning. Garnish with cheese and a squeeze of lemon juice.

Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (

PER SERVING: 96 cal, 68% fat cal, 8g fat, 1g sat fat, 1mg chol, 2g protein, 6g carb, 1g fiber, 39mg sodium