| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
May 1992 |
1 |
servings |
INGREDIENTS
| 4 |
|
Vidalia onions; (about 2 pounds, |
|
|
; available |
|
|
; seasonally at |
|
|
; specialtyproduce |
|
|
; markets and some |
|
|
; supermarkets), |
|
|
; peeled |
| 2 |
c |
Cherry tomatoes; quartered |
| 6 |
sl |
Lean bacon; cooked until crisp |
|
|
; and crumbled |
| 1/3 |
c |
Minced fresh basil or parsley leaves |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Red-wine vinegar |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
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
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