Categories: Salad
Ingredients
- 1/2 cup white wine vinegar
- 2 tbsp. olive oil
- 1 tbsp. minced fresh thyme
- 1 tbsp. Dijon
- 1 tsp kosher salt
- 3 large sweet onions, sliced into 1/2-inhc-thick rounds
- 1/2 cup grated Parmesan
- 1/4 cup white wine vinegar
- 1/4 cup fresh parsley leaves
- 2 tbsp. olive oil
- 2 tbsp. buttermilk
- 2 tsp Dijon
- 1 tsp anchovy paste
- 1 tsp minced fresh garlic
- Salt and black pepper to taste
- 8 oz. dry campanelle pasta
- 1 1/2 cups sliced radicchio
- 1/4 cup chopped fresh parsley
- 2 tbsp. capers
Directions
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For the marinade, whisk together 1/2 cup vinegar, 2 tbsp. oil, 1 tbsp. thyme, Dijon and 1 tsp salt. Place onions in a dish in a single layer and pour marinade over top; marinate 45 minutes, turning halfway through.
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For the dressing, puree Parmesan, 1/4 cup vinegar, parsley leaves, 2 tbsp. oil, buttermilk, 2 tsp Dijon, anchovy paste, and garlic in a mini food processor; season with salt and pepper.
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Preheat grill to medium. Brush grill grate with oil.
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For the pasta, cook campanelle in a large pot of boiling salted water as directed; drain and transfer to a large bowl.
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Grill onions, covered, until tender and charred on both sides, 5-6 minutes per side, brushing with marinade periodically. Transfer onions back to marinade; when cool enough to handle, chop.
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Add onions, radicchio, chopped parsley, capers, and dressing to campanelle, tossing to coat; season with salt and pepper.