Grilled Three-Onion Salad


Three types of onions -- red, yellow, and cipollini -- are grilled, then tossed with honey walnuts and bitter arugula. The onions are allowed to steam after coming off the grill, which softens them to a silky texture.


  • 2 tablespoons unsalted butter, plus more for pan

  • ¼ cup honey

  • 1 cup (3 ounces) walnut halves

  • 1 large red onion, peeled and cut into ½-inch disks

  • 1 large sweet yellow onion, peeled and cut into ½-inch disks

  • 8 cipollini onions, peeled, cut in half crosswise

  • 4 tablespoons extra-virgin olive oil

  • 1 ½ teaspoons coarse salt

  • ½ teaspoons freshly ground pepper

  • 6 ounces mizuna or other bitter greens, such as arugula

  • Honey Mustard Vinaigrette


  1. Rub a baking sheet with butter; set aside. Heat remaining 2 tablespoons butter and honey in large skillet over medium heat. Add walnuts and cook, stirring often, until liquid has thickened and nuts are well coated and have become a dark amber. Pour walnuts onto prepared baking sheet, separate with wooden spoon; let cool.

  2. Heat grill or grill pan on medium-high heat. Place onions in a medium bowl. Drizzle with olive oil, and season with salt and pepper. Toss to combine. Place on grill, and cook until browned on both sides, turning occasionally. Transfer to bowl, cover with foil to steam until onions are soft, about 10 minutes.

  3. Arrange greens on a platter, and arrange separated onion rings over. Drizzle with dressing, sprinkle with walnuts, and serve.

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