Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

I absolutely love caramelized onions. Maybe that’s why a Tarte a l’Onion is one of my favorite dishes. This salad is akin to an onion tart without the tart shell. The onions cook slowly, become golden brown, soft and sweet. The shaved Pecorino (you can use other hard cheeses such as Manchego or Parmesan) adds a salty-nutty element that plays well with the pepperiness of the arugula. Try to serve it whilst the onions are still warm — it’s even better that way!

Serves 8 people

Olive oil (for cooking the onions)
2–3 large yellow onions — peeled, halved and thinly sliced
1 teaspoon honey
1 teaspoon fresh thyme leaves
Coarse sea salt and pepper
1/3 cup olive oil
2 tablespoons fig balsamic vinegar
8 oz fresh arugula
1/2 bunch cilantro — finely chopped
4 oz Pecorino — use a cheese slicer to make thin shavings

1    Pour a little olive oil into a medium-sized skillet placed over medium-high heat. Add the sliced onions, honey and thyme leaves. Cook, stirring frequently, for 8–10 minutes. Reduce the heat, add some coarse sea salt and pepper and let the onions soften until golden brown. Set aside.
2    Pour the olive oil and vinegar into the bottom of a large salad bowl and whisk together. Place salad utensils over the vinaigrette and place the arugula and cilantro over the utensils. When you are ready to serve the salad, toss it gently so that the ingredients are well combined.
3    Divide the salad equally between eight plates. Spoon an equal amount of the caramelized onions on top of the arugula and cilantro mixture. Place some of the shaved Pecorino on top of the onions.

 

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