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

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind