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Warm Burnt Onion Salad
Method
The onions retains a lovely crunch whilst gaining the sweetness you get from a slowly roasted onion.
Warm Burnt Onion Salad
- Slice the Grelot onions in half, dress with oil and salt. Char both sides on the BBQ
- Dress the Grelots and 300C onion shells in the verbena oil, chardonnay vinegar and salt.
- Garnish with some fresh verbena sprigs
300C Onions
- Drop the whole onion on the edge of the embers so the skin starts to burn but doesn’t set on fire. Keep rotating the onion every 2 minutes, cook for approximately 8-12 minutes depending on temperature. The onions will continue to cook with the residual temperature once they have been removed from the BBQ.
- Remove the skins from the onions and break the shells down into individual petals, cutting the larger pieces in half.
Lemon Verbena Oil
- Bring the oil to 70ºC, drop the lemon verbena in and cover. Remove from the heat and leave to infuse until completely cool. Pass through a fine sieve.