Serving
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Onion Salad
Argentina
  -   Ensalada Cebolla
Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
2+ hrs  
Best
This salad goes well with roasted meats, as you might suspect, seeing as it's from Argentina. If you decide to do the radish flower garnish, you need to soak in ice water a good 6 hours or overnight, they bloom rather slowly.




1-3/4
ar
1
2/3
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1/4
2
1/2
1/2
1/4
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ar
ar
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cl
c
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c
T
t
t
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Onion, sweet (1)
Boiling Water
Garlic
Parsley
-- Dressing
Olive Oil, ExtV
Wine Vinegar, red
Chili powder (2)
Salt
Pepper
-- Serve Over
Lettuce leaves
-- Garnish
Radishes, red
Mint leaves
Make   -   (2 hrs - 15 min work)
  1. Cut the ONIONS in half lengthwise, then slice crosswise about 1/4 inch thick. Place in a heat-proof bowl and pour enough boiling water over to cover. Let soak for about 30 minutes. Drain well and squeeze out excess water.
  2. Crush GARLIC and chop fine. Mix with Onions.
  3. Pull PARSLEY leaves from stems and chop small. Mix with Onions.
  4. Mix all Dressing items, then tumble with Onions. Refrigerate for at least an hour to blend flavors.
Serving   -   of course this salad can also be served plain, but this is the fancy way.
  1. Cut RADISHES into petals with the stem end holding them together. This is best done by making 4 cuts from the side. Put in a bowl of ice water and refrigerate until the petals spread (6 to 12 hours).
  2. Line bowls with Lettuce Leaves. Spoon in the Onions, then garnish with Radishes and Mint Leaves.
NOTES:
  1. Sweet Onions:   Maui, Vidalia, Texas 1015Y, Walla Walla or similar. For details see our Onions page.
  2. Chili Powder:   Here you can regulate the heat to the degree you desire - anything from a Sweet Paprika to something like Kashmir (used in the photo example) or even hotter. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
agv_onion1 130412 ac!98   -   www.clovegarden.com
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