Crispy Vidalia Onion and Arugula Salad
The sweet flavor of my Vidalia Onion Vinaigrette pairs perfectly with the tart and peppery flavors of arugula. These flavors joined by fresh goat cheese, grilled asparagus, and crispy hand made Vidalia onion crisps create an unbelievable depth of flavor. I top this salad with grilled chicken breast that I marinate in my balsamic vinaigrette, but this salad would be awesome with roasted chicken breast, sliced off the bone.
I did not use a great variety of vegetables in this salad, but you could easily brighten it up with some radicchio or roasted red peppers and the flavors would pair nicely. Fresh artichoke hearts would be great, albeit somewhat time consuming. The great thing about all of these composed salads is that the focus ingredient really is the salad dressing, more so than the vegetables and proteins. As long as you pair contrasting flavors, like (radicchio or arugula with a sweeter dressing) to create layers of flavor you have a lot of flexibility.
While this salad is relatively quick to prepare, the dressing does take a little time. I caramelize the sweet onions over medium low heat so they are sweet as honey! But, that can take 30 minutes to get it just right. That is why I usually make this in advance and make the salad on a day that I do not have a lot of time.
The time is worth it though. Your family will love this salad. And you will love knowing how fresh all of the ingredients are. Enjoy this on the patio with a nice glass of chardonnay!
- 1 tbsp olive oil
- 1 Whole Vidalia onion, diced (about 1 heaping cup of diced onion)
- 5 tbsp cider vinegar
- 1/2 tsp kosher salt
- 1/4 tsp mustard seed
- 3 Each cloves
- 1 clove garlic, chopped
- 1/4 tsp turmeric
- 1/4 tsp ground black pepper
- 3/4 cup olive oil
- 4 Each 6 ounce chicken breasts (I like to marinate in my Balsamic Vinaigrette)
- 1 Bunch asparagus
- 1 Whole Vidalia onion, sliced thinly
- 1 tbsp flour
- 1/2 tsp salt
- 6 oz goat cheese
- 2 Each heirloom tomatoes, wedged
- 1 Each red bell pepper, roasted
- To prepare dressing
Add a drizzle of olive oil to a small sauce pan and heat on medium heat.
Add diced Vidalia onions and saute' lightly. Reduce heat to low and cover. Continue to sweat, stirring occasionally, until onions caramelize and are golden in color.
When onions are fully caramelized add garlic, spices, and one tablespoon of cider vinegar. Continue to saute' on low until mixture becomes dry.
Remove cloves. Combine all ingredients with caramelized onion in an immersion blender canister and blend to combine. Alternatively, you can place ingredients in a cruet shaker or bottle with tight fitting lid and shake vigorously. Refrigerate until time of service.
- To Prepare Salad
Grill marinated chicken breast until it reaches an internal temperature of 165 degrees. Set aside to rest before slicing. Coat asparagus with a drizzle of olive oil, season, and grill until tender. Cut roasted red bell pepper in wedges.
Combine flour with seasoning and toss sliced onions in flour. Let stand for 5 minutes and toss again so that onion rings separate.
Heat a medium sized saute' pan and add enough olive oil to coat pan. Fry onions in a single layer until crisp, turning once. Allow to cool on paper towels.
Combine all ingredients and toss lightly with Vidalia onion vinaigrette. Top with sliced grilled chicken.