This makes a great luncheon salad with crusty rolls or would make a great addition to antipasto
Roasted Onion and Salami Salad
6-yellow onions unpeeled
12 or more leaves of romain or butter lettuce
1-1/2c.thinly sliced salami, I get dry salami
1/2-c. pitted oil-cured olives
1/3-c. evoo
2-3Tab. red wine vinegar
1-tea. dry mustard
1-clove crushed garlic
freshly cracked black pepper
preheat oven to 350
Place onions on a rack in baking pan and roast about 1 hour and 15 min. or til tender when pierced..Cool to room temp.
Peel onions and with sharp knife cut into 1/2inch thick slices. Seperate into rings as you work. Arrange on lettuce around the outer edge of of large platter and mound the rings in the middle. Lay the salami around the onions and sprinkle the olives over all..In a jar, shake together oil, vinegar,mustard, garlic salt and pepper. Pour over salad and serve.
Makes 6 servings
ENJOY
kadesma
Roasted Onion and Salami Salad
6-yellow onions unpeeled
12 or more leaves of romain or butter lettuce
1-1/2c.thinly sliced salami, I get dry salami
1/2-c. pitted oil-cured olives
1/3-c. evoo
2-3Tab. red wine vinegar
1-tea. dry mustard
1-clove crushed garlic
freshly cracked black pepper
preheat oven to 350
Place onions on a rack in baking pan and roast about 1 hour and 15 min. or til tender when pierced..Cool to room temp.
Peel onions and with sharp knife cut into 1/2inch thick slices. Seperate into rings as you work. Arrange on lettuce around the outer edge of of large platter and mound the rings in the middle. Lay the salami around the onions and sprinkle the olives over all..In a jar, shake together oil, vinegar,mustard, garlic salt and pepper. Pour over salad and serve.
Makes 6 servings
ENJOY
kadesma
