Subject: Grilled Onion Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 03 2003 - 09:57:37 EDT
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FOOD FUNNY
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Thanks again to Anna Welander for yet another food funny:
"If there hadn't been women we'd still be squatting in a cave eating
raw meat, because we made civilization in order to impress our girl
friends. And they tolerated it and let us go ahead and play with our
toys."
- Orson Welles, actor, director, producer, writer (1915-1985)
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TODAY'S RECIPE
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Here is another selection from World Wide Recipes EXTRA! edition #6 -
"Nothing But Summer Grilling Recipes." It contains over 60 summer
recipes, and more than 50 of them have never been published in this
ezine before. They can all be yours for only $5 at
http://www.worldwidrecipes.com/extra.htm or by sending a blank email
to mailto:Check@wwrecipes.com
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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