Caramelized Onion and Grapefruit Salad

I got the recipe from here

This salad is different, but good! I have never had fennel until this salad. The flavors in this salad go really well together. The fennel has like a licorice flavor (which I don’t like that flavor) but it goes really well with the grapefruit and caramelized onion and dressing. At first I didn’t know if I would like this salad. But as I took each bite, I liked it more and more. It’s light and fresh and delicious!
Caramelized onions:
olive oil
2 onions, very thinly sliced (I used 3 onions as I LOVE caramelized onions and I eat them as I cook them, so I did 3 so there would be some for the salad and not all the onions went into my mouth)
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1 tbsp balsamic vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Dressing:
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Salad:
2 pink grapefruits
1 head green leaf lettuce, thinly sliced or torn into 1-inch pieces
1 large fennel bulb, trimmed and thinly sliced
1 small english cucumber, peeled, seeded and thinly sliced
3 scallions, finely sliced
1 tablespoon chopped fresh thyme leaves
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For the caramelized onions: In a large skillet, coat the pan with oil and heat over medium heat. Add the onions, balsamic vinegar,
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salt and pepper.
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Cook, stirring occasionally, until the onions are deep golden brown,
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about 20 minutes. Set aside to cool, about 10 minutes.

For the dressing: In a small bowl, whisk together the red wine vinegar,
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lemon juice and honey.
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Slowly whisk in the olive oil until blended.
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Season with salt and pepper, to taste.
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For the salad: Peel and trim the ends from each grapefruit.
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Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl.
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Add the lettuce, fennel, cucumber, scallions,
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and thyme.
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Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.

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Recipe:

  • Caramelized onions:
  • olive oil
  • 2 onions, very thinly sliced
  • 1 tbsp balsamic vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Dressing:
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 2 pink grapefruits
  • 1 head green leaf lettuce, thinly sliced or torn into 1-inch pieces
  • 1 large fennel bulb, trimmed and thinly sliced
  • 1 small English cucumber, peeled, seeded and thinly sliced
  • 3 scallions, finely sliced
  • 1 tablespoon chopped fresh thyme leaves
  • For the caramelized onions: In a large skillet, coat the pan with oil and heat over medium heat. Add the onions, balsamic vinegar, salt and pepper.
  • Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
  • For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey.
  • Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
  • For the salad: Peel and trim the ends from each grapefruit.
  • Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl.
  • Add the lettuce, fennel, cucumber, scallions, and thyme.
  • Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.
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