Danny Kim
Rinsing the onions in cold water tames some of their bite.
Recipe information
Yield
4 Servings
Ingredients
½
small red onion, thinly sliced
2
tablespoons walnut oil
2
tablespoons olive oil
4
tablespoons Sherry vinegar
½
Big Batch of Oven-Steamed Beets (click here for recipe), cut into 1” wedges
Kosher salt and freshly ground pepper
½
head escarole, torn into bite-size pieces
1
ripe avocado, cut into 1” pieces
¼
cup toasted walnuts
Need to make a substitution?
Preparation
Step 1
Fill a small bowl with cool water and immerse the sliced onion in it. Stir, drain well, then squeeze firmly in a clean kitchen towel or paper towels to remove excess water.
Step 2
Mix together walnut oil, olive oil, and vinegar in a large bowl. Add onion and beets and season with salt and pepper. Set aside to marinate 30 minutes.
Step 3
Just before serving, arrange escarole on a platter and top with beet mixture. Scatter avocado and walnuts on top. Season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 340 Fat (g) 26 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 25 Dietary Fiber (g) 11 Total Sugars (g) 13 Protein (g) 6 Sodium (mg) 270