Ingredients
- For the caramelized onions:
- 1 red onion, sliced very thin
- 1 tablespoon olive oil
- 2 teaspoons sugar
- For the oven-roasted cherry tomatoes:
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 sixteen-ounce can cannellini beans, drained and rinsed
- 1 bunch scallions, chopped
- 1 to 2 cups cooked meat, such as roast chicken or rare roast beef, torn or sliced into strips
- Rosemary-basil dressing (recipe follows)
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 3 tablespoons sherry vinegar or wine vinegar
- 1 teaspoon minced rosemary
- 1 tablespoon finely-chopped basil
Description
Serious Eats
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