Roasted Onion Salad: Spilled Milk #224

This is one of my favorite salads. Try it, and you won't be able to uncurl your toes.

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This is a modern expression of a salad, popularized by cooks from the Levant, and I credit Yotam Ottolenghi with getting chefs to start to think this way about food. Some European technique, global flavors, compositions derived from salatim, banchan and mezze with distinctive roots firmly grounded in a geographic zone that makes great food — it's beyond delicious, whatever you want to call it. Drop the labels and cook the food.

By the way, if you want to skip the hot oil and vinegar and drizzle with pomegranate molasses or date syrup, go ahead. Want to roast leeks like this, not onions? Cool. Want to make the feta sauce for everything and never be without it, or the compound butter? You’re welcome.

As always here are a great pair of sub recipes that chefs use all the time along with the onion recipe.

Recipe: Roasted Onion Salad