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Sweet Onion Salad

  • servings: 6

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Ingredients

  • 1 small Vidalia onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cup)
  • 1 small red onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cups)
  • 3 tablespoon sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
  • 1 medium head radicchio (about 8 ounces), cored, leaves separated and cut into 1/2-inch pieces (about 2 1/2 cups)
  • 2 large leaves red-leaf lettuce, torn into small pieces (about 2 cups)
  • 1 cup red and yellow grape tomatoes (about 5 ounces), halved if large
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Directions

  1. Step 1

    Put onions into a large bowl of cold water. Swish onions with your hands until water becomes cloudy. Transfer onions to a clean bowl of cold water, and let soak 15 minutes. Repeat twice. Drain, and pat dry. Transfer to a large bowl.

  2. Step 2

    Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.

  3. Step 3

    Add radicchio, lettuce, tomatoes, and parsley to bowl with onions. Drizzle with dressing to taste, and toss. Serve with remaining dressing on the side.

Source
Martha Stewart Living, March 2007


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