Caramelised Onion and Salad Greens

This salad is rather unusual but rather nice. It is a great salad for Autumn and early winter. Caramelised onions are mixed with bitter greens.

Take time to caramelise your onions. They will take between 30 and 45 minutes, depending on your stove, your pan, the onions and the heat that you used. These were cooked for 45 mins, but usually I cook them with a little more heat and they take 30 mins. Watch them carefully as they cook, stirring often.

Are you looking for other Onion Salads? Try Onion Salad with Sesame Oil, Onion Strings Pickled Salad, and Sweet Onion Salad.

Browse all of our many Salads and all of our Onion recipes. You can also check our recipes for Radicchio, Endive, and Escarole. Or simply explore our Late Autumn dishes.

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Caramelised Onion Salad with Bitter Greens and Pinenuts

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.

Are you after other Onion recipes? Try Sweet Onion Salad with Roasted Rd Peppers, South Indian Spring Onion Soup, Onion Marmalade, and Sweet Onion Salad with Coriander Spice.

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.

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Three Citrus Salad with Green Chilli, Ginger and Crunchy Almond Salsa

It’s late Autumn, and it is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. As soon as they are available, we look for Pomelo and Ruby Grapefruit for some tangy salads before the blanket of Winter douses all thoughts of salads and other cold foods.

Nopi, a different style of book from Ottolenghi, one based on recipes from his restaurant, has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa.

This would make a perfect pre-cursor to a main meal, or as a side salad to other dishes – try it with dishes that incorporate grilled items, simple tofu dishes, or a soft and gentle grain or lentil dish.

Are you looking for other Pomelo recipes? Try  Pomelo with Avocado Salad, and Pomelo Salad with Asian Flavours. You will also love Pink Grapefruit and Sumac Salad.

Orange Salads include Orange and Walnut Salad, and Beetroot, Orange and Black Olive Salad.

Or would you like other Belgian Endive (Witlof) dishes? Try Belgian Endive Cooked in its Own Juice and Butter, Grilled Witlof Salad with Dill and Shallots, and Caramelised Belgian Endive with a Cheesy Topping.

Browse all of our Pomelo recipes, all Orange recipes, all Belgian Endive dishes, and all of Ottolenghi dishes that we have tried. All of our many many Salads are here. Or enjoy our collection of easy Late Autumn dishes.

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Grilled Radicchio or Witlof Salad with Shallots and Dill

Bitter greens, there is nothing better. My favourites are Radicchio, that ruby red leaf, and Witlof, also known as Belgium Endive. They are great raw but can also be cooked. Today we grill Radicchio for a table top salad, although Belgium Endive could be used too.

Keep in mind that radicchio loses colour as it cooks, so the salad does not necessarily keep that ruby red colour. Never mind, it is delicious. This is a simple salad, highlighting the wonderful flavours of the radicchio or witlof. Riadicchio especially gains a special sweetness when grilled, and here it is accentuated with the olive oil, golden shallots and dill.

This is another of our Bittman salad recipes. You can browse the others here.

Check to see if we have similar Radicchio recipes and Endive recipes. Or browse all of our Salads – we have such delicious ones they are worth exploring.

Or simply put your pens down and spend time checking out our Mid Summer dishes.

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Red Rice with Adzuki Beans Congee

Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.

After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with azuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.

This is a warming dish, great any time of the day – and especially good on a cold winter’s day.

On the stove top it can take 4 hours to cook, and I love congee cooked in a traditional Chinese clay pot. The flavour is quite different cooked this way. However, this time it was cooked overnight in the rice cooker on the slow cooker setting. Ready at 5am, it stayed warm until I was ready for it after yoga.

Similar recipes include Adzuki Bean and Parsley Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.

Are you looking for rice recipes? Browse our collection. We also have Japanese recipes. Our Adzuki Bean recipes are here. Or browse all of our Early Winter dishes.

You might also like to read How to Make Congee.

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