Photo Credit: Elizabeth Newman
It’s a well-known fact that caramelized onions make just about everything taste better – so why not salad? I love this contrast of flavor between deeply flavorful caramelized onions and the bright, tart grapefruit.
This is a fantastic salad to make in winter when citrus is abundant and in season. It’s perfect alongside seafood like my salmon with lemon caper sauce or a simple chicken recipe, like my lemon and oregano pounded chicken!
Caramelized Onion And Grapefruit Salad
For The Caramelized Onions:
For The Dressing:
For The Salad:
- 2 pink grapefruits
- 1 head romaine lettuce, thinly sliced or torn into 1-inch pieces
- 1 large fennel bulb, trimmed and thinly sliced
- 1 small cucumber, peeled, seeded and thinly sliced
- 3 scallions, finely sliced
- 1 tablespoon chopped fresh thyme leaves
- For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 30 minutes. Set aside to cool, about 10 minutes.
- For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
- For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.
- Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.