I classify this recipe as an Easy Salad, but you do need to plan ahead to have enough time to caramelise the onions. Depending on your onions and your preference, this can take up to 45 mins of slow cooking. But don’t be dictated to by me – cook the onions to your preferred level of caramelisation. The longer you cook them, the sweeter they are, and this pairs nicely with the bitterness of the greens.
Add some orange segments if you care too – they are so nice with this salad. I particularly like this salad with with the Slightly Pickled Jicama and Citrus Salad.
You can browse all of our Salads (there are quite a few, take your time), or you can check our Salads for different seasons by clicking on the Seasonal Cooking menu item at the top of this page. All of our Onion dishes are here, or you can browse our Radicchio recipes, Endive and Belgian Endive recipes, and Escarole dishes. Or simply explore our Early Winter dishes.
Caramelised Onion Salad with Bitter Greens and Pinenuts
Caramelise some onions – more than you think as they reduce in size considerably – and mix with bitter greens and toasted pinenuts. Use Endive, Belgian Endive (Witlof), Radicchio or Escarole for the bitter greens.
recipe notes and alternatives
If it is out of season for these greens, I use rocket (arugala) and young nasturtium leaves, and add some capers to the salad.
Orange segments can be added to this salad.