Roasted vidalia onion, cherry tomato, and bacon salad

1 servings

Ingredients

Quantity Ingredient
4 Vidalia onions; (about 2 pounds,
; available
; seasonally at
; specialtyproduce
; markets and some
; supermarkets),
; peeled
2 cups Cherry tomatoes; quartered
6 slices Lean bacon; cooked until crisp
; and crumbled
⅓ 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
¼ cup Olive oil

Directions

Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350F. 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes