Ingredients
Serves: 4 as an entree. Prep: 15 mins. Cooking: 20 mins.
Olive oil, for greasing
4 medium (150g each) red onions, cut into eighths 80mIs (1/3 cup) extra virgin olive oil
Salt & ground black pepper, to taste
1 garlic clove, finely chopped
1 lime, juiced
150g rocket, washed, dried
150g piece Parmesan or Parmigiano Reggiano Ciabatta bread, to serve
Method
Preheat oven to 200°C. Lightly grease a baking tray with olive oil.
Place onion wedges on the baking tray in a single layer and brush with about 1 tbs of the extra virgin olive oil. Sprinkle with salt and pepper then cook in preheated oven for 20 minutes or until just tender when pierced with a skewer. Cool to room temperature.
Sprinkle the chopped garlic with a pinch of salt and then crush the garlic with the back of a knife until a paste forms. Combine the garlic, remaining 60mls (1/4 cup) extra virgin olive oil and lime juice in a screw- top jar and shake well.
Shave the Parmesan or Parmigiano Reggiano into flakes by running a vegetable peeler or sharp knife along the surface of the cheese.
Layer the onions, rocket and Parmesan or Parmigiano Reggiano flakes in a serving bowl drizzling each layer with the dressing. Serve immediately with the ciabatta bread.