Grilled Vidalia Onion Salad

By ruthg

Serves 4
Time: 22 minutes

Calories 177, Fat 12.7g (sat 2.2g), Protein 4.6g, Carb 11.9g, Fiber 1.8g, Chol 93mg, Iron 1mg, Sodium 378mg, Calc 47mg


Ford Fry, JCT.Kitchen & Bar; The Optimist; King + Duke, Atlanta, GA, Cooking Light

JUNE 2013

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.