Serious Eats: Recipes
Grilling: Charred Onion Salad with Prosciutto and Parmigiano
Truth be told, I'm not a huge salad eater—I usually glance over them at restaurants and opt for heartier sides at home. But when a salad calls for me to grill, I'm all over it.
Flipping through the pages of Taming the Flame the other night, I stopped at an amazing photo of a grilled onion salad that I had to have. The recipe called for red onions, but destiny drove me to sweet onions when my market's reds looked more than a little shabby. The extra sweetness of the onions balanced well against the salty prosciutto and the tart vinegar, creating a perfectly harmonious salad. I served this alongside a New York strip, which got me wondering if this salad was the true paring for a steak, rather than the potatoes that I more commonly have filling that spot.
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.