ROASTED VIDALIA ONION, CHERRY TOMATO, AND BACON SALAD
Can be prepared in 45 minutes or less but requires additional
unattended time.
4 Vidalia onions (about 2 pounds, available seasonally at specialty
produce markets and some supermarkets), peeled
2 cups cherry tomatoes, quartered
6 slices of lean bacon, cooked until crisp and crumbled
1/3 cup minced fresh basil or parsley leaves
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon
salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup olive oil
Season the onions with salt and pepper, wrap them individually
in foil, and bake them in the middle of a preheated 350°F.
oven for 45 minutes to 1 hour, or until they are tender. Let the
onions cool in the foil and discard the foil. Chop the onions
coarse, discarding the root ends, and in a bowl toss them with
the tomatoes, the bacon, and the basil. In a small bowl whisk
together the garlic paste, the vinegars, and salt and pepper to
taste, add the oil in a stream, whisking, and whisk dressing until
it is emulsified. Pour the dressing over the salad, toss the salad
well, and serve it, chilled or room temperature, with grilled
chicken or beef.
Serves 6
Gourmet
May 1992
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