Tuesday, March 18, 2008

Big Island Tomato and Maui Onion Salad with Maui Onion Dressing

This is a simple salad from Emeril, but the sauce is divine:)

It does take time to roast the onion, so you have to wait for it to get ready, but the rest is very easy to prepare.

I do like adding fresh mozzarella with basil to this salad. Or the other way around, I add the Maui Onion Sauce to the caprese:) Either way, it's just very very delicious.

Enjoy:)

BIG ISLAND TOMATO AND MAUI ONION SALAD

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

Directions:
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.

Yield: 6 to 8 servings

MAUI ONION DRESSING

Ingredients:

1 large Maui onion
2 tablespoons olive oil, plus 1/4 to 1/2 cup
Salt
Freshly ground black pepper

Directions:
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.

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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