Recipe: Fresh tomato salad with grilled red onion
- 1 red onion, sliced into 1-inch (2.5 cm) rings
- 2 tbsp (30 mL) canola oil
- Kosher salt and freshly cracked black pepper to taste
- 6 plum tomatoes
- 1/4 cup (60 mL) olive oil
- 1/4 cup (60 mL) cider vinegar
- 1/4 cup (60 mL) Champagne
- 3 tbsp (45 mL) finely chopped fresh tarragon
- 1 tsp (5 mL) Dijon mustard
- Kosher salt and freshly ground white pepper to taste
1 Two hours before grilling, whisk the vinaigrette ingredients together in a bowl and add onion rings, tossing to coat. Marinate at room temperature.
2 Fire up your charcoal or preheat your gas grill. Grilling temp should be around 325 to 350ºF (160 to 180ºC). Prep the grill for cooking over direct heat.
3 Core the tomatoes then cut them lengthwise into quarters. You want large, chunky pieces for this rustic grilled salad.
4 Remove the onion rings from the vinaigrette, reserving the vinaigrette. Brush the onion rings lightly with a little canola oil and season them with salt and black pepper.
5 Place the onion rings on the grill and cook until lightly charred, 6 to 10 minutes per side on medium-high heat.
6 Remove onion rings from the grill and set aside to cool slightly. Whisk the vinaigrette until nice and thick.
7 To assemble the salad, combine the tomatoes, cooled onion rings and vinaigrette in a bowl and you're done.
Makes 6 to 8 servings
Tip: Canola oil has a higher smoke paint than say, olive oil, so brushing the onion rings with canola before grilling them will prevent the onions burning. Serve this salad buffet-style or in individual salad bowls.
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Excerpted from Rob Rainford’s Born to Grill Copyright © 2012 by Rob Rainford. Photographs Copyright © 2012 by Mike McColl. Excerpted by permission of Appetite by Random House, a division of Random House of Canada, Limited. All rights reserved.