Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Vidalia Onion® Panzanella

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)

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. Serves 8.

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.

Nutrition Information

Per serving: 339 Calories
16g Fat (40% calories from fat)
9g Protein
44g Carbohydrate
0mg Cholesterol
583mg Sodium
Food Exchanges: 2 Starch/Bread; 2 Vegetable; 3 Fat

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

Jay Murray
Executive Chef
Grill 23 & Bar
Boston, MA

Chef Murray's philosophy on flavor is to choose and use the best ingredients. His inventive culinary creations raise the bar on American cuisine by balancing innovation with tradition. Under Murray's helm, Grill 23 & Bar is one of only a handful of New England restaurants to be awarded four stars by the Mobil Travel Guide. Chef Murray's food has been called "authoritatively flavored," "downright daring," and "simply delicious."