Charred Onion Salad with Prosciutto and Parmesan

  • 4 large sweet onions
  • 2 2-inch slices of country bread
  • 2 cloves garlic, cut in half
  • 2 tablespoons balsamic vinegar
  • 1/2 cup chopped fresh parsley
  • 4 pieces prosciutto, cut into strips
  • 8 parmesan cheese curls
  • olive oil
  • Kosher salt and fresh cracked black pepper
  • Wood skewers, soaked in water for 30 minutes

Heat your grill to high. Slice each peeled onion into rings 1 inch thick. Spear them straight through the center with wooden skewers, they will look like lollipops. Brush each onion ring with olive oil and season with salt. Brush the bread slices lightly with olive oil and sprinkle with salt. Grill each slice of bread until browned on each side, 1-2 minutes per side. Remove bread from the grill and rub both sides with the cut pieces of garlic. Place the skewered onion rings on the grill and cook until charred and tender, about 10 minutes per side. Remove from the grill and allow to cool for 5 minutes. Remove onion rings from skewers and place the rings in a medium bowl. Toss the onions with 2 tablespoons of olive oil and the balsamic vinegar, season with salt and pepper to taste. Cut bread into 1 inch cubes and toss in with the onions. To build the salad, place a serving of the onion rings and bread on each plate, top with chopped parsley, prosciutto slices, and parmesan curls, then season with freshly ground black pepper and serve. Serves 4-6

Adapted from Taming the Flame by Elizabeth Karmel.