Caramelized Potato and Onion Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I think this is a great salad from Alessandra Avallone's cookbook, The Complete Book of Salads. Ingredients:
4 tablespoons extra virgin olive oil, plus some extra as needed |
10 ounces baby onions, peeled (300 g) |
14 ounces new potatoes (400 g) |
salt |
fresh ground white pepper |
2 tablespoons sugar |
3 tablespoons cider vinegar, plus more if needed |
1 sprig rosemary, chopped |
Directions:
1. In a large frying pan, heat the 4 tablespoons oil.
2. Add the onion and cook gently over low heat for 20 minutes, occasionally shaking the pan.
3. In boiling, lightly salted water, cook the potatoes until tender, about 10-15 minutes. Drain; rinse in cold water, then peel.
4. Add potatoes to the onions in the frying pan with a little extra oil if necessary. Turn up heat, sprinkle sugar over and allow to caramelize.
5. Add a few tablespoons vinegar to soften the caramel, then remove from heat.
6. Sprinkle with salt, pepper and freshly chopped rosemary.
7. Serve warm or cold.
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