Year-End Review: My French-Style Salad, My French-Style Oven Dish

20201226, Since the holiday started yesterday, I've been putting together my #YearEndReview. Not the National Tax Service kind — I mean things like what I gained and lost this year, the year's best film, book, food, restaurant, and the best and worst scenes I'd rather not remember. In that spirit, My French-Style Salad is easily one of my books of the year. Since My French-Style Oven Dishes just came out, I jumped straight in and tried an oven breakfast — not exactly easy on a weekday. -Cut the world's prettiest red onion, onion, and endive into nice pieces, drizzle with olive oil, and roast in a 190°C oven for 30 minutes. -Plate it, sprinkle with salt, pepper, and parsley, then tear prosciutto by hand and add on top. *The original recipe uses thyme and garlic powder instead of parsley. Red onion and onion roasted well in the oven have an incredible sweetness. Pick up a piece, top it with prosciutto, and your mouth fills with a luxurious sweet-and-salty flavor.