Vidalia {image_caption}

Vidalia® Onion Panzanella

Contributed by Executive Chef Jay Murray, Grill 23 & Bar, Boston, MA

Ingredients

  • 1 clove garlic, peeled
  • 1 baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
  • 6 yellow or red Roma tomatoes, diced
  • Salt, pepper and sugar
  • 8 canned artichoke hearts, quartered
  • 1 Vidalia┬« onion, peeled and sliced in 1/4-inch rings
  • 2 tablespoons chopped fresh chervil or
  • 1 tablespoon dried
  • 1 tablespoon whole tarragon leaves
  • 1 tablespoon chives, snipped into
  • 1/2-inch lengths
  • Vinaigrette (recipe follows)
  • Vinaigrette:
  • 2 tablespoons sherry vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2 cup extra virgin olive oil
  • In small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup.

Instructions

Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and a pinch of sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly.
Add vinaigrette and let sit at least 15 minutes before serving, tossing occasionally.

Nutrition Information

Per serving: 339 Calories, 16 Fat, 9 Protein, 44 Carbohydrate, 583 Sodium

Food Exchanges: 2 Starch/Bread; 2 Vegetable; 3 Fat