Subject: Grilled Onion Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 25 2000 - 17:07:09 EDT
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F O O D F U N N Y
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Reader Bill Lesar is giving the ol' World Wide Recipes Groan-O-Meter a
run for its money:
A baker was very meticulous about baking bread and cutting it by hand
using a knife. However, the whole process took some time. One
afternoon he went to the local store and bought a new knife specific
for the task at hand. The next day as he was cutting his loaves of
bread he called out to his assistant, "Look what I've found... a
four-loaf cleaver!"
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T O D A Y ' S R E C I P E
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I recommend you make a large batch of these onions because they are
just as good cold as fresh off the grill. Add them to salads, put
them on sandwiches, or serve them alone as we have here.
Grilled Onion Salad
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) Dijon-style mustard
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) fresh or 1 tsp (5 ml) dried tarragon
Salt and freshly ground pepper to taste
3 - 4 large sweet onions such as Bermuda, Vidalia,
or Walla Walla, peeled and sliced 1/2 inch (1 cm) thick
Leaf lettuce for garnish
Combine the olive oil, mustard, vinegar, parsley, tarragon, salt, and
pepper in a small bowl. Place the onion slices on a grill over a
moderate fire and baste with the oil mixture. Cook until golden and
tender, about 10 minutes, turning and basting several times. Serve on
a bed of lettuce dressed with some of the oil mixture. Serves 4 to 6.
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