Mesclun salad with onion-ginger dressing

Indulge in a delightful blend of fresh greens in a mesclun salad topped with a zesty onion-ginger dressing. Perfect harmony of flavors awaits!

Ingredients:

• 910g red onions (about 3 large onions)
• 910g yellow onions (about 3 large onions)
• 2 teaspoons neutral oil (such as grapeseed)
• 2 teaspoons kosher salt

Instructions:

1. Peel and chop the onions into uniform pieces, around 3/8-inch-wide slices.
2. In a high-sided skillet, heat oil over medium-high heat. Add half of the onions and cook for about 2 minutes. Add the rest of the onions gradually, stirring to coat them in oil. The pan will be quite full at this point.
3. Keep stirring the onions frequently until they are hot and sizzling, for about 3 minutes. Add salt to draw out moisture and mix well.
4. Cover the skillet, lower the heat to medium, and cook for approximately 10 minutes until the onions have shrunk to half their original size and a liquid forms at the bottom of the pan.
5. Use a spatula to fold and scrape the bottom of the pan every 5 to 6 minutes to prevent sticking or burning. Cook for about 35 minutes, stirring occasionally and adjusting the heat to a gentle simmer as needed until the liquid evaporates.
6. If the pan becomes dry, increase the heat to medium and scrape the bottom and sides with a rubber spatula. Shape the onions into an even mound away from the edges to ensure even cooking and prevent scorching around the edges.
7. Add a splash of water if the onions start to stick or if the bottom of the pan gets too dark. Stir well to blend the color and reshape the onions into a flat mound.
8. Keep cooking and stirring, adding water as necessary, until the onions turn the color of bourbon, which should take around 35 to 45 minutes. Remove the onions from the pan and use as desired.

Summary:

• Calories: 2343 kcal
• Fat: 207 g
• Protein: 28 g
• Carbs: 107 g
• Potassium: 2375 mg
• Magnesium: 205 mg