Recipe Source: Gitlitz, David M. and Linda Kay Davidson. A Drizzle of Honey. St. Martin's Griffin, New York, 1999 pp. 58-9
I intended to make this last year for a medieval enthusiast event we attended over Memorial Day weekend, but never got around to making the finished product. When I went to plan my menu for an event we attended this past July, up in Maine, I found that this recipe was still flagged. Well, I thought to myself, why not? It had vegetables, which was my primary concern at that point. I did make it and it worked well. About the only change I made was to use regular pearl onions instead of frozen. I did peel them. When it came to the chopped fresh mixed greens, I used a plain old salad mix from the grocery store to save on time. The salad was tasty, people really seemed to enjoy it and there wasn't much left over.
Onions with Almodrote (serves about 30 as a side dish; approx. cost per serving not available)
2 recipes Almodrote
4 tablespoons olive oil
24 ounces mixed salad greens
20 ounces pearl onions, peeled
Equipment:
- Large saucepan
- Heat the oil over medium heat.
- Add the onions and cook 4 – 5 minutes, until there is only a very little bit of oil left in the pan and the onions are browned and tasty.
- Allow the onions to cool. I actually made them a couple of days in advance and assembled the final salad on site.
- When you're ready to serve, put the greens in a serving bowl. Top with the onions and the almodrote. Serve.
