Basil, onion salad
Spring has sprung and I am enjoying all of the posts with folks using spring vegetables in their kitchens and getting into the dirt in their gardens. This is the best part of the spring in New Hampshire. Those weeks after the real “mud season” has passed and the weather is teasing the upcoming summer days!
Basil is the craze
I have been noticing a lot of posts out there having to do with basil; how to grow it, how to trim, and when to water it. Personally, I think this herb is used mostly as garnish, and that is a shame. It is a bigger, bad ass of an herb than that! In thinking on using basil in a bold way, I remembered a recipe for basil salad that I had seen months ago on a Nigella Lawson show, that I knew would be a hit with my husband, John. And it was! He loved it as much as I did!
If you do not follow Nigella on social media, take a look. She cooks simply, but turns out stunning food.
Check out this Instagram post about how to grow basil. This woman knows her stuff! Also, check out the author, @cookiterica, she has some amazing recipes and content!
About the recipe
The best thing about this recipe that you will not need to look up, search or commit it to the home recipe book. It is super simple and so flexible in the amount of ingredients, based on your own preference, that you can make it completely your own. Here is my take:
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Ingredients
3 large red onions – diced into eighths
1 large bunch of basil (think whole bunch with large leaves) – large stems removed
1/4 cup extra virgin olive oil
1 tsp. fennel seeds
2 tsp. coarse sea salt
Good quality balsamic vinegar for drizzling
Instruction
Preheat oven to 400 degrees F
Put cut onions into roasting pan, preferably sized to keep the onions snug
Cover onions with the olive oil and sprinkle with the fennel seeds and salt. Toss to coat
Roast for 60 mins, tossing occasionally. Set aside once done and let cool until just warm
Toss basil with onions and drizzle with balsamic to your taste
Voila! Salad is served!
Note: I could envision adding prosciutto or cheese to pump this up into a heartier dish.
