Name: Red onion salad with witlof and feta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Vinaigrette; 1/4 cup (60ml) olive oil; 2 tablespoon red wine vinegar; 2 red onions (340g), cut into wedges; 2 witlof (250g), trimmed; 1 cup loosely packed fresh mint leaves; 200 gram crumbled feta cheese; salt and pepper, to season

Ingredients

Vinaigrette

1/4 cup (60ml) olive oil

2 tablespoon red wine vinegar

2 red onions (340g), cut into wedges

2 witlof (250g), trimmed

1 cup loosely packed fresh mint leaves

200 gram crumbled feta cheese

salt and pepper, to season

Method

1.To make vinaigrette, combine oil and vinegar in screw-top jar; shake well, season to taste.

2.Combine onion, witlof, half the mint, half the cheese and half the vinaigrette in large bowl; season to taste.

3.Place salad on serving platter; top with remaining mint, feta and vinaigrette.

You can use soft goat’s cheese in place of the feta.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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