ROAST BEEF (OR CHICKEN OR PORK OR DUCK) SALAD

ROAST BEEF (OR CHICKEN OR PORK OR DUCK) SALAD image

Yield 2-4 people

Number Of Ingredients 17

For the caramelized onions:
1 red onion, sliced very thin
1 tablespoon olive oil
2 teaspoons sugar
For the oven-roasted cherry tomatoes:
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 sixteen-ounce can cannellini beans, drained and rinsed
1 bunch scallions, chopped
1 to 2 cups cooked meat, such as roast chicken or rare roast beef, torn or sliced into strips
Rosemary-basil dressing
makes about 1/2 cup -
1/4 cup extra virgin olive oil
2 teaspoons Dijon mustard
3 tablespoons sherry vinegar or wine vinegar
1 teaspoon minced rosemary
1 tablespoon finely-chopped basil

Steps:

1. Heat 1 tablespoon of the olive oil in a medium heavy saucepan over low heat. Add the onion and sugar and cook, stirring occasionally at first, then more frequently as the onion begins to caramelize, until soft and golden brown, about 25 minutes. Don't settle for anything lighter than the onions in the photo, bottom right, or you'll miss out on that all-important, mellow sweetness. 2. While the onions are cooking, preheat the oven to 400F. In a bowl, pour the olive oil over the tomatoes and toss to coat. Lay tomatoes on a baking sheet, season with salt and pepper, and roast for 10-15 minutes or until tomatoes are shriveled and collapsing. Remove from the oven and set aside to cool. 3. Put the caramelized onion, roasted cherry tomatoes, roast meat, beans and scallions in a large bowl. Add the rosemary-basil dressing to the mixture, season with salt and pepper, and toss gently. Serve at room temperature. Dressing: Mix all ingredients except the basil in a small bowl. Right before serving, stir in the basil.