Remember Mezzaluna Marinara? Remember the onion that was fished out of the sauce once it had lusciously thickened and concentrated? The one I told you not to dare to throw away? Right, that onion.
It absorbed all sorts of wonderful flavors during its time in the sauce. And now that it has cooked, it’s sweet and tender, perfect for being puréed into a vinaigrette. The onion will add a significant sweet flavor, which balances beautifully with the brightness of fresh lemon.
4 ounces olive oil
1 ounce red or white wine vinegar (a good Italian one, if available)
Juice of one small lemon or 1/2 of a large one
Sea or kosher salt and pepper to taste
Measure all ingredients into the bowl of a food processor. Purée until smooth. Season to taste with salt and pepper. Store in the refrigerator; bring it to room temperature for 15 minutes or so before serving.
Not one drop of the Mezzaluna Marinara was going to go to waste. I had a bowl for lunch the next day, left one serving in the freezer for an evening when I need something good quickly, and had a small amount left over that wasn’t really enough for either. In my kitchen, such a quantity of something is either rolled into a burrito, slipped into a sandwich, or transformed into a salad. The first two sound ridiculous here, so the solution essentially presented itself.
I tore up some red leaf lettuce and sliced up the remaining pieces of onion saved over from the sauce.
I scattered the last onion shards over the lettuce, then drizzled some of the Onion Vinaigrette over them. I warmed the last of the Mezzaluna Marinara in the microwave for just 20 seconds – not to warm it, but simply to take the chill off – and distributed it over the salad.