Warm Broccoli Salad with Roasted Onions and Chili Oil

Roasted Onions
1 tsp (5 mL) coconut oil
24 pearl onions, trimmed and peeled
1 tsp (5 mL) turbinado or sucanat
2 Tbsp (30 mL) balsamic vinegar

Broccoli Salad
2 garlic cloves, minced
1 fresh red Thai chili, seeded and minced
3 Tbsp (45 mL) extra-virgin olive oil
1 1/2 lbs (750 g) broccoli or broccolini
1/2 small head radicchio, washed and torn
1 cup (250 mL) frisée or arugula,washed and dried
4 tinned anchovy filets, chopped
1 tsp (5 mL) finely grated lemon zest
2 Tbsp (30 mL) chopped niçoise or kalamata olives
1/4 tsp (1 mL) sea salt
Freshly ground black pepper to taste
Juice of 1/2 a lemon

Preheat oven to 375 F (190 C).

For roasted onions, warm coconut oil in heatproof frying pan over medium heat. Add onions and sauté until just starting to brown, about 2 minutes. Remove frying pan from heat, sprinkle sugar and vinegar over onions, and transfer to oven. Roast onions, stirring occasionally, until cooked through and glazed, about 20 minutes. Transfer to bowl and set aside to cool.

For salad, place steamer basket in pot large enough to accommodate it. Fill pot with water until just below basket. Bring to a boil.

In small bowl, stir together garlic, chili, and olive oil. Set aside to infuse.

Trim and peel broccoli stem, then cut into 1 in (2.5 cm) chunks. Cut crown into florets. If using broccolini, trim base of stalks and remove any tired looking leaves. Steam broccoli until bright green but still crunchy, about
2 minutes. Transfer to warm bowl, spoon over infused oil, and add radicchio and frisée. Toss to mix.

Top salad with anchovies, lemon zest, roasted onions, olives, salt, and pepper. Drizzle lemon juice over top and serve immediately.

Serves 4.

Each serving contains:
193 calories; 6 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 16 g carbohydrates; 5 g fibre; 361 mg sodium

Source: "Winter harvest", alive #350, December 2011