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
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
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