Summer Salad with Baked Red Onions (Insalata di Cipolle al Forno)

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   Preheat the oven to 400 .

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   Put the unpeeled onions on a baking sheet and bake until the onions feel tender when pinched, about 1 hour.

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   Remove from the oven and allow to cool.

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   3.

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   Put the eggs and enough water to cover in a pot and place it over high heat.

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   When the water begins to boil, reduce the heat to a simmer and cook the eggs for 10 minutes or less, depending on how dry you like the yolk.

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   Place the pot under cold running water to cool the eggs and stop the cooking.

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    4.

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    Peel the onions and cut into 1-inch chunks.

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    Place them in a salad bowl.

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    5.

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    Cut the tomatoes into wedges and add them to the onions

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    6.

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    Put the anchovies, capers, vinegar, and salt in a food processor and pulse until almost creamy.

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    Add the olive oil and run the processor just long enough to blend it into the dressing.

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    7.

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    Peel the hard-boiled eggs, cut them into wedges, and add to the salad bowl.

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    8.

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    Pour the dressing over the salad and toss gently.

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    If adding the tuna, drain it and toss with the salad.

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    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.