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Salads All Salads Roast Apple, Onion and Endive Salad
Salads All Salads Roast Apple, Onion and Endive Salad
Preparation Time
15 minutes
Cooking Time
45 minutes
Ingredients (serves 8)
- 1.2kg small red onions, cut into thin wedges leaving bases intact
- 60ml (1/4 cup) extra virgin olive oil
- 2 1/2 tbs fresh lemon juice
- 2 tbs caster sugar
- 1.2kg small Royal Gala apples, halved
- 1 curly endive lettuce, outer leaves discarded, leaves separated, washed, dried
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Dressing
- 60ml (1/4 cup) fresh lemon juice
- 1 1/2 tbs wholegrain mustard
- 1 1/2 tsp caraway seeds (see note)
- 250ml (1 cup) extra virgin olive oil
Method
- Preheat oven to 180°C. Place the onion, in a single layer, in a roasting pan. Drizzle over half the oil and half the lemon juice. Sprinkle with 1/2 tablespoon of sugar. Cut each apple half into 4-5 wedges. Remove and discard the cores. Place the apple in a separate roasting pan. Drizzle over the remaining oil and lemon juice. Sprinkle with the remaining sugar. Roast the onion and apple, swapping the pans halfway through cooking, for 45 minutes or until tender and light golden. Set aside to cool.
- To make the dressing, whisk together the lemon juice, mustard and caraway seeds in a bowl. Gradually add the oil in a thin, steady stream, whisking constantly until well combined. Taste and season with salt and pepper.
- Place the onion, apple and curly endive leaves in a large bowl and toss to combine. Drizzle over the dressing to serve.
