Stuffed Vidalia Onion Ring Salad With Fresh Spring Greens and Tangy Yuzo Vinaigrette

For the Vinaigrette:
2 Tbsp. chopped fresh parsley
1 Tbsp. minced shallots
1 tsp. minced garlic
3 Tbsp. Japanese yuzo vinegar or 2 Tbsp. rice wine vinegar combined with 1 Tbsp. fresh lemon juice
2 tsp. salt
1 tsp. ground black pepper
1/2 cup olive oil

For the Onion Rings:
Canola oil sufficient for deep-frying (approximately 5-6 cups)
1 package tempura batter (Check the ingredient list to make sure it doesn’t contain eggs.)
1 Tbsp. California-style garlic-pepper blend
Ice-cold seltzer water (Check the tempura package instructions for the amount.)
2 large Vidalia onions, peeled and sliced into 1/2-inch rings

10 oz. spring-mix salad greens
1 cup balsamic vinegar, reduced to syrup (optional)
2 Tbsp. soy parmesan cheese

For the Vinaigrette:
• In a medium bowl, whisk together the parsley, shallots, garlic, vinegar, salt, and pepper.
• While whisking, slowly add the olive oil.

For the Onion Rings:
• In a deep pot or deep-fryer, heat the oil to 350°F.
• Combine the tempura flour with the garlic-pepper blend. Whisk in the seltzer water, but do not overmix. Add more seltzer as needed.
• Dredge the onion rings in the batter and fry until golden.
• Remove from the heat and set aside on paper towels.

To Assemble:
10 oz. spring-mix salad greens
1 cup balsamic vinegar, reduced to syrup (optional)
2 Tbsp. soy parmesan cheese

• In a large bowl, toss the salad greens with the vinaigrette until well coated.
• Place an onion ring on each plate and stuff the centers with the spring mix. Top with 2 onion rings and continue stuffing, allowing any extra greens to stick out of the top.
• Drizzle with the balsamic syrup and sprinkle with the soy parmesan cheese.

Makes 4 servings