Green bean salad with roasted red onion and Parmesan


by: Head Chef

You can prepare the onions for this salad a few hours before you need them — or even the day before — to improve the flavor. It is important that they be quite soft.) not crunchy.


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serves: 4

2 large red onions

1 1/4 cups red wine vinegar

1 tablespoon sugar

1/3 cup (plus l tablespoon) extra virgin olive oil

8-9 ounces fine green beans

2 tablespoons freshly grated Parmesan (plus extra for shavings)

3 tablespoons Shallot vinaigrette

small bunch of chives, chopped

salt and pepper

Nutrition Facts
Green bean salad with roasted red onion and Parmesan

Servings Per Recipe: 4

Amount per Serving

Calories: 351

  • Total Fat: 25.2 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.8 mg
  • Sodium: 58.2 mg
  • Total Carbs: 16.7 g
  •     Dietary Fiber: 3 g
  •     Sugars: 9.1 g
  • Protein: 3.3 g

how is this calculated?

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1.  Preheat the even to 425°F. Leave their skins en and wrap the onions in foil and bake in the even for about l hour until soft.

2.  While the onions are cooking, put the vinegar into a small pan and boil until reduced by about a third. Remove from the heat, stir in the sugar until dissolved, then stir in the extra virgin olive oil to make a vinaigrette.

3.  When the onions are cooked, unwrap them and peel off the skin. While they are still warm, cut them in half., separate the layers and season with salt and pepper, then put them into the vinaigrette.

4.  Blanch the green beans in plenty of boiling salted water for about 5 minutes, then drain. Place in a bowl, sprinkle with the grated Parmesan and season with salt and pepper. Tess with the Shallot vinaigrette and sprinkle ever the chives.

5.  Arrange the onion layers en your serving plates. Place the beans en top and shave some mere Parmesan en top.

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