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Active Time
15 min
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Total Time
90 min
This hearty salad combines the richness of baked red onion with the freshness of ripe raw tomatoes. The dressing is a savory vinaigrette with capers and anchovies. It is an ideal dish for a buffet or, with the addition of some good canned tuna, for a light lunch or picnic.
Ingredients
Serves 4 to 6
Step 1
1. Preheat the oven to 400 °.
Step 2
2. Put the unpeeled onions on a baking sheet and bake until the onions feel tender when pinched, about 1 hour. Remove from the oven and allow to cool.
Step 3
3. Put the eggs and enough water to cover in a pot and place it over high heat. When the water begins to boil, reduce the heat to a simmer and cook the eggs for 10 minutes or less, depending on how dry you like the yolk. Place the pot under cold running water to cool the eggs and stop the cooking.
Step 4
4. Peel the onions and cut into 1-inch chunks. Place them in a salad bowl.
Step 5
5. Cut the tomatoes into wedges and add them to the onions
Step 6
6. Put the anchovies, capers, vinegar, and salt in a food processor and pulse until almost creamy. Add the olive oil and run the processor just long enough to blend it into the dressing.
Step 7
7. Peel the hard-boiled eggs, cut them into wedges, and add to the salad bowl.
Step 8
8. Pour the dressing over the salad and toss gently. If adding the tuna, drain it and toss with the salad. Serve at room temperature.
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Reviews (2)
Back to TopI made this salad for a bring a dish summer party . I was traveling so I prepared it separately , dressing, eggs , onions and tomatoes all in separate bowls to mix together after arriving . When I added all ingredients it wasn't really an attractive dish, so needless to say, it wasn't popular with the guests. It tasted ok, and just ok, although I do like all of the ingredients in this salad. There was a lot leftover and the next day I tried it again and didn't like the way the flavors melded overnight. Too strong on anchovies . I threw it all away and so that's the reason for my 1 star. I would not try making it again.
mads21
Ct
7/14/2011
Here are the tricks, used grilled tuna , I had leftover that had been pecan crusted, sliced very thin. Use anchovie paste and go easy. Added Dijon mustard to the dressing. Sliced, salt and peppered 2 'cados. Used the leftover mango salsa. Great
Ron
Cypress Texas
8/10/2003