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TABLE TALK VIDEO: Grilled onions and a summer spin on salad

By: Teresa J. Farney, teresa.farney@gazette.com
July 31, 2013 Updated: August 1, 2013 at 8:28 am
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photo - Non-stick mesh grilling basket by Camerons Products protects food from falling through the grates when grilling.

Photo from Camerons Products.
Non-stick mesh grilling basket by Camerons Products protects food from falling through the grates when grilling. Photo from Camerons Products.  

Use a non-stick mesh grilling basket to prevent onions from falling through the grates of the grill. The onions will retain a grilled look and slide off the basket with ease. Find them at local grilling stores or cameronsproducts.com.

Grilled onion salad

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Yield: 4 servings

3 tablespoons extra-virgin olive oil, divided

8 onion bulbs (about 1 pound)

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 tablespoon whole-grain Dijon mustard

1 tablespoon red wine vinegar

2 teaspoons chopped flat-leaf parsley

2 teaspoons chopped fresh tarragon

12 heirloom cherry tomatoes, halved

2 hard-cooked eggs, sliced

2 tablespoons minced fresh chives

Procedure:

Preheat charcoal or gas grill to medium heat.

Rub 1 tablespoon olive oil evenly over onions. Sprinkle evenly with ? teaspoon salt and ? teaspoon pepper. Grill 6 minutes or until well marked and greens are tender, turning occasionally. Cool completely.

Combine Dijon mustard and vinegar in a small bowl, stirring with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring with a whisk. Stir in parsley, tarragon, remaining ? teaspoon salt and remaining ? teaspoon pepper.

Arrange onions on platter and top evenly with tomatoes. Drizzle 1 tablespoon vinaigrette over each salad; top evenly with sliced eggs and minced chives.

Source: Teresa J. Farney adapted from Cooking Light

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