I am amazed how versatile red onion can be when warmed. It takes on a new flavor profile and becomes sweet and very complimentary to salty meats such as bacon, prosciutto and salami.
So, continuing my week of salads I present the below recipe. My husband gave up on the greens and had his on pasta, which he said was delicious as well....
Spinach Salad with Warm Onions and Crispy Salami
Adapted from Real Simple
2 Tablespoons olive oil
1/4 Pound salami (I used Genoa), cut into 1/2-inch pieces
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
Kosher salt and black pepper, to taste
1/2 Red onion, sliced into rounds
2 Bunches of spinach, stems removed (about 8 cups)
4 Hard-boiled eggs (optional)
Heat 1T of the oil in a medium skillet over medium heat. Add the salami and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a paper towel-lined plate.
Add the vinegar, mustard, honey, remaining oil and a twist of salt and pepper to the skillet. Whisk to combine. Add the onion and cook, stirring, until it begins to soften, about 5 minutes. Stir in the salami.
Divide the spinach among four plates and spoon the onion/salami mixture over the top of each plate. Serve with the eggs, if desired.
Or, spoon over pasta...
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