© Maura McEvoy
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Serves : 12

The charred onion-ginger dressing is also wonderful served over grilled or roasted asparagus.    More Terrific Salads  

How to Make It

Step 1    

Preheat the oven to 350°. In a medium bowl, toss the bread with the butter and parsley and season with salt. Spread the croutons on a rimmed baking sheet and bake them for about 20 minutes, or until golden brown.

Step 2    

Season the onion slices with salt and pepper and lightly drizzle them with pure olive oil. In a large grill pan or skillet, char the onion slices over moderate heat until slightly softened and blackened in spots on both sides, about 18 minutes. Cut the charred onions into 1/2-inch dice.

Step 3    

In a large bowl, whisk the extra-virgin olive oil with the vinegar, shallots, ginger and garlic. Stir in the charred onions and season with salt and pepper. Add the mesclun and toss well.

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