Baked onion salad with olives and gherkins
4 servings
50 minutes
This elegant French salad combines the sweetness of roasted red onions with the tanginess of cornichons and olives, creating a harmony of flavors and textures. Roasting the onions gives them a caramelized softness, while the pickled cornichons add a refreshing tartness. Flavorful olives serve as an expressive accent, and a dressing of olive oil, vinegar, and paprika unites the ingredients with aroma. Parsley finishes the composition with freshness. This salad is perfect as a light appetizer, an accompaniment to meat dishes, or an exquisite garnish. Its origins trace back to traditional French cuisine where simple ingredients are transformed into refined gastronomic masterpieces. The taste is rich and balanced with the soft sweetness of roasted onions and bright notes of vinegar dressing that stimulate the appetite.
1
Place unpeeled onions in a fireproof dish and put them in the oven at 240°C. Once cooked, peel and slice the onions into rings.
- Red onion: 4 heads
2
Slice the gherkins into thin rounds.
- Cornichons (gherkins): 200 g
3
Cut the olives in half.
- Green olives: 300 g
4
Prepare a sauce from olive oil and vinegar. Add paprika, salt, and black pepper.
- Olive oil: 5 tablespoon
- Vinegar: 2 tablespoons
- Paprika: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
5
Chop the parsley greens.
- Parsley: 30 g
6
Combine onion, gherkins, and olives. Dress the salad with sauce and sprinkle with chopped greens.
- Red onion: 4 heads
- Cornichons (gherkins): 200 g
- Green olives: 300 g
- Olive oil: 5 tablespoon
- Vinegar: 2 tablespoons
- Paprika: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 30 g
