Worth a trip

Tomato, Onion, and Roasted Lemon Salad

Name: Tomato, Onion, and Roasted Lemon Salad
Cuisine: middle_eastern
Ingredients: 1 lemon, halved lengthwise, thinly sliced, seeds removed; 1 tablespoon thinly sliced fresh sage leaves; 1/2 teaspoon sugar; 2 tablespoons olive oil, divided; 1 tablespoon pomegranate molasses; 1/2 teaspoon ground allspice; Kosher salt, freshly ground pepper; 1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved; 1/2 small red onion, thinly sliced; 1/4 cup fresh flat-leaf parsely leaves with tender stems; 1/4 cup fresh mint leaves, torn if large; 1/4 cup purple sprouts or microgreens (optional); Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
2.
Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
3.
Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Recipes sourced from Epicurious.com.

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