Big Island Tomato and Maui Onion Salad (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 pint yellow tear-drop tomatoes, halved |
1 pint red tear-drop tomatoes, halved |
3 large tomatoes, cut into 1-inch pieces |
1 maui onion, cut into 3/4-inch pieces |
maui onion dressing, recipe follows |
salt |
freshly ground black pepper |
6 cups mesclun greens |
1 large maui onion |
2 tablespoons olive oil, plus 1/4 to 1/2 cup |
salt |
freshly ground black pepper |
Directions:
1. In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve.
2. Maui Onion Dressing:
3. Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour.
4. Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper.
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