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

Teresa J. Farney, teresa.farney@gazette.com Updated: August 1, 2013 at 8:28 am • Published: July 31, 2013 | 12:00 am 0

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

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

Comment Policy
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
APR
23
APR
24
APR
25
APR
26
APR
27
APR
28
APR
29
APR
30
MAY
1
MAY
2
MAY
3
MAY
4
MAY
5
MAY
6
Advertisement