Skip to content

Ember-Roasted Onion Salad

22 People Shot Over the Weekend in New York, NYPD Says

The New York City Police Department confirmed that 22 people have been shot over the Father’s Day weekend, including several deaths. Police said a man was shot and killed on East 12th Street near Avenue C in Manhattan, according to ABC7. NYPD officials told the station that two other fatal shootings occurred in the East New York neighborhood of Brooklyn. A man walking down Milford Street approaching another man who was washing his car before opening fire and killing him, according to the report. In another incident in Brooklyn on Saturday, police found a 29-year-old with a gunshot wound outside of 203 Montauk Avenue in East New York, reported the New York Post and other news outlets. The man told officers that he was watching fireworks when he felt a…

Ember-Roasted Onion Salad

Ember-Roasted Onion Salad

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.

Place the onions in the embers and cook, turning occasionally, until they can be easily pierced with a sharp knife, about 30 minutes. Transfer with tongs to a bowl. When the onions are cool enough to handle, squeeze them from their skins, keeping any juices in the bowl, then separate into “petals.”

Ember-Roasted Onion Salad Onions roasting whole in the hot embers. (Gentl and Hyers)

Place the thyme over high heat just until charred and fragrant (this will only take a few seconds). Remove from the heat, strip the leaves from the stems, and add them to the bowl. Add the lime juice and oil and season with salt. Set aside.

Place the escarole over high heat and cook just until the edges are charred but the inside leaves are still crisp, about 1 minute per side. Remove from heat and tear the leaves roughly into the bowl. Toss the salad, add more salt and/or honey, if needed, and serve.

Recipe reprinted with permission from “The Outdoor Kitchen” by Eric Werner, copyright 2020. Photographs by Gentl and Hyers. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Ember-Roasted Onion Salad ‘The Outdoor Kitchen: Live-Fire Cooking From the Grill’ by Eric Werner and Nils Bernstein (Ten Speed Press, $35).

Focus News: Ember-Roasted Onion Salad

Seattle Police Release Body Camera Footage of Response to Deadly ‘CHOP’ Shooting

The Seattle Police Department released the body camera footage of officers responding to a fatal shooting in the so-called CHOP, or Capitol Hill Occupied Protest zone, over the weekend. “This is inside the area referred to as the Capitol Hill Organized Protest (CHOP),” the department wrote in a statement. “Officers attempted to locate a shooting victim but were met by a violent crowd that prevented officers’ safe access to the victims.” Officers responded to reports of shots fired at Cal Anderson Park, located in the area of CHOP, which demonstrators blocked off earlier this month following George Floyd’s death in Minneapolis. The Seattle Police Department effectively abandoned its East Precinct, located on Capitol Hill, following nights of protests and unrest. The department confirmed that the shooting killed a 19-year-old man…