Grilled Vidalia Onion Salad

Grilled Vidalia Onion Salad Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Juicy heirloom tomatoes and a tangy vinaigrette pair with the sugary-sweet Vidalia onion in this fast and easy Grilled Vidalia Onion Salad.
4

Worthy of a special occasion

Yield:

Serves 4 (serving size: 1 salad)

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 177
Fat 12.7 g
Satfat 2.2 g
Monofat 8.3 g
Polyfat 1.6 g
Protein 4.6 g
Carbohydrate 11.9 g
Fiber 1.8 g
Cholesterol 93 mg
Iron 1 mg
Sodium 378 mg
Calcium 47 mg

Ingredients

3 tablespoons extra-virgin olive oil, divided
8 Vidalia 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

Preparation

1. Preheat charcoal or gas grill to medium heat.

2. Rub 1 tablespoon olive oil evenly over onions. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill 6 minutes or until well marked and greens are tender, turning occasionally. Cool completely.

3. 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 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

4. Arrange 2 onions on each of 4 plates, and top evenly with tomatoes. Drizzle 1 tablespoon vinaigrette over each salad; top evenly with sliced eggs and minced chives.

Note:

Ford Fry,

JCT.Kitchen & Bar; The Optimist; King + Duke, Atlanta, GA,

June 2013
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