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Grilled Sweet Onion and Arugula Salad with Shaved Grana Padana
SUBMITTED BY: Unknown
4 large Vidalia or1015 sweet onions
3T olive oil
12 ounces farm stand fresh small leaf young arugula or other peppery cress
1 pint cherry tomatoes
4 ounce block of Grana Padana or Reggianno parmesan cheese, shaved into elegant curls.
Shallot and Red Wine Vinaigrette
4T minced shallots
1T minced parsley
3T red wine vinegar
1t minced garlic
1Ž2 cup extra virgin olive oil
1t brown mustard
Cut the onions in half at the waist and peel off the skins.
Brush with the olive oil, season with sea salt and ground white pepper and grill over high heat, cut side down until the onions are almost blackened. Finish cooking the onions for 10 minutes in a preheated 450 degree oven if necessary to remove any offensive raw flavors.
Pop the 'rings' of the onion out and arrange over the washed and dried arugula on 8 plates.
Cut the tomatoes in half and arrange them around the greens.
Drizzle with the vinaigrette and serve.
Place a small sauté pan over high heat and add 2T of the oil.
Add the shallots, garlic and sugar.
Swirl pan briefly, you are only cooking for 30 seconds after you hear any sizzle at all.
Promptly scrape the pan's ingredients into a work bowl and whisk in the mustard followed by the vinegar, parsley and remaining oil.
Season with sea salt, ground white pepper and fresh lemon juice.
Serve with the salad.