Ember-Roasted Onion Salad

Gentl and Hyers

Ember-roasted onions are great on their own, mashed into sour cream, pureed into dips, or used in any number of other ways. They’re put to good use in this pretty salad, where the escarole is a supporting player to the onions, rather than vice versa. The escarole is sturdy enough that this salad can be made up to a couple hours in advance.

Serves 4

• 4 small unpeeled red onions
• 1 bunch thyme
• Juice of 2 limes (about 1/4 cup)
• 1/4 cup oil
• Salt, for seasoning
• 1 head escarole
• Honey, to taste

Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1–2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2–3 inches lower than that.