From Vegetarian, Pippa Cuthbert & Lindsay Cameron Wilson, New Holland, 2010.
Just the name of this salad was enough to make me want to have it.
I put 30g butter in a pan and when it was melted added a sliced red onion. I let it cook on a low heat for about 30 minutes when it was soft and gaining a golden colour. I now added 30g roughly chopped pecans and 50g crumbled feta. These were mixed with the onion and then 100g baby spinach leaves were added and stirred around so that they were well mixed and warm but not wilted. A sprinkle of salt and freshly ground black pepper and the salad was ready. It was served with a slice of parsnip flan.
This was such a delicious salad, one that is worth repeating. The butter in which the onion was cooked now served as the dressing so there was no need to add any other. And the feta had just slightly begun to melt adding to the rich buttery dressing. The onions were savoury and sweet, the feta salty and tangy, the pecans crunchy all melding well with the warmed spinach leaves.
Ease of cooking: ✔✔✔✔✔