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This recipe was originally made with leftover roast beef but is equally delicious with leftover rotisserie chicken, pork or duck. "These rich flavors are typical of Michelle Bernstein’s excellent and categorization-defying Cuisine à Latina, from which the recipe has been gently adapted." Cook time is for the onions and tomatoes.
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 scallion, chopped
- 1 -2 cup cooked meat (such as roast chicken or rare roast beef, torn or sliced into strips)
For the rosemary-basil dressing (makes about 1/2 cup)
- 1⁄4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
- 1 teaspoon minced rosemary
- 1 tablespoon finely-chopped basil
- Heat 1 tablespoon of the olive oil in a medium heavy saucepan over low heat.
- Add the onion and sugar and cook, stirring occasionally at first, then more frequently as the onion begins to caramelize, until soft and a golden dark brown, about 25 minutes. Don't settle for anything lighter that dark brown or you'll miss out on that all-important, mellow sweetness.
- While the onions are cooking, preheat the oven to 400°F
- In a bowl, pour the olive oil over the tomatoes and toss to coat. Lay tomatoes on a baking sheet, season with salt and pepper, and roast for 10-15 minutes or until tomatoes are shriveled and collapsing.
- Remove from the oven and set aside to cool.
- Put the caramelized onion, roasted cherry tomatoes, roast meat, beans and scallions in a large bowl.
- For the rosemary dressing, mix all ingredients except the basil in a small bowl.
- Right before serving, stir in the basil.
- Add the rosemary-basil dressing to the mixture, season with salt and pepper, and toss gently.
- Serve at room temperature.