Charred Onion Salad


4 large red onions, peeled

Olive oil

Kosher salt

4 slices country bread, cut into 2 inch slices

2 garlic cloves, cut in half Balsamic vinegar

½ cup chopped flat leaf parsley

4 pieces prosciutto, cut into strips 8 parmesan cheese curls* or more to taste

Wooden skewers, soaked in water


Grilling Method: Direct/Medium Heat

Cut the ends off the onions and slice into rings 1-inch thin.Reserve ends for another use. Each onion should yield 2-3 onion rings. Brush onions with olive oil and ""spear"" through the center of each slice of onion with one of the wooden skewers to keep the rings intact.""They will resemble lollipops."" Season with salt and set aside.

Brush pieces of bread lightly with olive oil and sprinkle with salt. Place directly on the cooking grates and grill on both sides to toast (about 2 minutes each side). Immediately after grilling, rub with the cut side of the garlic on both sides. Set aside.

Place skewered slabs of onion rings directly on the cooking grate and grill over medium heat until charred on the edges and tender (about 10 minutes per side). Remove from the grill and let cool 5 minutes. Remove wooden skewers and place all rings in a bowl. Toss with about 1/8 cup olive oil and 2 tablespoons balsamic vinegar (more or less to taste) and season with salt and pepper.

To build the salad, put a piece of bread on each of 4 plates. Divide dressed charred onion rings equally among the plates, top with chopped parsley, prosciutto and parmesan cheese curls. Season with freshly ground pepper and serve.

Family style variation: Cut bread into ""croutons"" add to the bowl of dressed charred onions and top with parsley, prosciutto and parmesan cheese curls. Serves 4-8

SaladElizabeth Karmelsalad, onion