Roast Beef (or Chicken Or Lamb Or Duck) Salad

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 red onion, sliced very thin
• 1 tablespoon olive oil
• 2 teaspoons sugar
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 sixteen-ounce can cannellini beans, drained and rinsed
• 1 bunch scallion, chopped
• 1 -2 cup cooked meat (such as roast chicken or rare roast beef, torn or sliced into strips)
• 1/4 cup extra virgin olive oil
• 2 teaspoons dijon mustard
• 3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
• 1 teaspoon minced rosemary
• 1 tablespoon finely-chopped basil

Recipe

• 1 heat 1 tablespoon of the olive oil in a medium heavy saucepan over low heat.
• 2 add the onion and sugar and cook, stirring occasionally at first, then more frequently as the onion begins to caramelize, until soft and a golden dark brown, about 25 minutes. don't settle for anything lighter that dark brown or you'll miss out on that all-important, mellow sweetness.
• 3 while the onions are cooking, preheat the oven to 400°f
• 4 in a bowl, pour the olive oil over the tomatoes and toss to coat. lay tomatoes on a baking sheet, season with salt and pepper, and roast for 10-15 minutes or until tomatoes are shriveled and collapsing.
• 5 remove from the oven and set aside to cool.
• 6 put the caramelized onion, roasted cherry tomatoes, roast meat, beans and scallions in a large bowl.
• 7 for the rosemary dressing, mix all ingredients except the basil in a small bowl.
• 8 right before serving, stir in the basil.
• 9 add the rosemary-basil dressing to the mixture, season with salt and pepper, and toss gently.
• 10 serve at room temperature.