Red Cabbage Salad With Roasted Cipollini Onions Recipe

Serves: 6 Save

Ingredients (11)

  • 1 pound (450g) cipollini onions, ends trimmed, peeled (see note)
  • 2 tablespoons (30ml) vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 sprigs fresh thyme
  • 3 tablespoons (45ml) balsamic vinegar
  • 1 small clove garlic, minced
  • 6 tablespoons (90ml) extra-virgin olive oil 
  • 3 cups red cabbage (4.5 ounces; 125g), thinly sliced (from about 1/2 medium head)
  • 2 cups chicory leaves (2 1/2 ounces; 70g), washed and torn into small pieces
  • 1/2 cup toasted walnuts (2 ounces; 50g), coarsely chopped
  • 3 ounces (85g) aged goat cheese, such as Humboldt Fog

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