Roasted Vidalia Onion, Cherry Tomato, and Bacon Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
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 |
Directions:
1. 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.
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