A common accompaniment to Turkish kebabs in London, this tangy salad is typically made with the juice from pickled turnips. But use any sour pickle juice you have.
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- 3 medium white onions, each cut into 6 wedges
- ¼ cups extra-virgin olive oil, divided
- Kosher salt
- ¼ cup pomegranate molasses
- 2 Tbsp. sour pickle juice
- 1 Tbsp. fresh lime juice
- 2 tsp. ground sumac
- 1 tsp. Aleppo pepper
- Freshly ground black pepper
- 2 Tbsp. chopped Italian parsley leaves
- 1 Tbsp. chopped mint leaves
- In a bowl, toss the onions with 2 tablespoons oil and 1 teaspoon salt.
- Heat a grill or grill pan over high heat. Once hot, add the onions and cook, turning occasionally, until softened and charred all over, 10–12 minutes.
- Meanwhile, make the dressing: In a large bowl, whisk the molasses, ¼ cup water, the pickle juice, lime juice, sumac, Aleppo pepper, and the remaining 2 tablespoons oil. Season with salt and black pepper to taste.
- Transfer the onions to the bowl of dressing. Toss in the herbs. Serve hot or at room temperature.