Recipes
Grilled Onion Salad with Sumac and Herbs
The humble alium gets a makeover.
- Serves
serves 4
- Time
25 minutes
Inspired by the ocakbaşı restaurants of London’s Little Istanbul, this tangy onion salad from cookbook author Yasmin Khan is a common accompaniment to kebabs. While it is typically made using the juice from pickled turnips, feel free to use any sour pickle juice you have as a substitute.
Featured in: "The Unifying Power of London's Turkish Grill Houses."
Equipment
Ingredients
- 3 medium white onions, each cut into 6 wedges
- ¼ cups extra-virgin olive oil, divided
- 1 tsp. kosher salt, plus more as needed
- 1⁄4 cup pomegranate molasses
- 2 tbsp. sour pickle juice
- 1 tbsp. fresh lime juice
- 2 tsp. ground sumac
- 1 tsp. Aleppo pepper
- Freshly ground black pepper
- 2 tbsp. chopped Italian parsley leaves
- 1 tbsp. chopped mint leaves
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Instructions
Step 1
In a bowl, toss the onions with 2 tablespoons oil and 1 teaspoon salt.
Step 2
Heat a grill or grill pan over high heat. Once hot, add the onions and cook, turning occasionally, until softened and charred all over, 10–12 minutes.
Step 3
Meanwhile, make the dressing: In a large bowl, whisk the molasses, ¼ cup water, pickle juice, lime juice, sumac, Aleppo pepper, and the remaining oil. Season to taste with salt and black pepper.
Step 4
Transfer the onions to the bowl of dressing. Toss in the herbs. Serve hot or at room temperature.
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The humble onion is often treated as an afterthought, but handled correctly can star in dishes. See our top 50 Onion Recipes »
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