Ingredients
3 small red onions, cut into 1-inch-thick rounds
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small garlic clove, minced
1/2 cup walnut halves
Zest of one lemon plus 1 tablespoon juice
1/2 teaspoon red-pepper flakes
Flaky sea salt
4 cups packed dandelion greens
Preparation
Preheat oven to 450°F. Drizzle onions with some oil; season with kosher salt and freshly ground pepper. Place on one side of a baking sheet. Mash minced garlic clove and a pinch of salt with the side of a knife to form a paste.
Toss walnuts with 1 tablespoon oil and garlic paste; season with salt to taste and spread on other side of sheet. Roast until nuts are toasted, 5 to 6 minutes. Transfer nuts to a cutting board; let cool slightly.
Meanwhile, flip onions and continue roasting until just tender, 9 to 12 minutes more. Chop nuts and toss with zest of 1 lemon, 1/2 teaspoon red-pepper flakes, and a pinch of flaky sea salt.
Pile 4 cups packed dandelion greens on a platter; drizzle with 1 tablespoon each oil and lemon juice, and season with flaky salt. Top with onions, sprinkle with nut mixture, and serve.
