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Grilled Red Onion And Raisin Vinaigrette
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- #119888
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 red onions, peeled, trimmed and sliced 1/4-inch thick
1/4 cup (2 ounces) extra virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste
1/2 cup raisin paste*
1/4 cup Dijon mustard
3/4 cup rice wine vinegar
1/2 cup canola oil
1/2 cup extra virgin olive oil
1/4 cup roasted red peppers, diced
2 tablespoons fresh tarragon, chopped
sea salt, to taste
fresh ground black pepper, to taste
directions
Brush red onion slices with olive oil and season well with salt and pepper on both sides. Grill over medium high heat until well browned. Lower heat and cook slowly until tender. Cool and dice into 1/4-inch pieces. Reserve.
Combine raisin paste, mustard and vinegar in large mixing bowl. Slowly add oils and beat vigorously to emulsify; mix well. Fold in red onions, peppers and tarragon; stir well. Season to taste with salt and pepper.
Serve with grilled and roasted meats and seafood.
* Commercially prepared raisin paste is available from food service and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole raisins equal to twice the amount of raisin paste required until very finely chopped and smooth.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 2, 2012
love this dressing, sweet by fruit and not by sugar!!! used dried tarrgon as well as yellow peppers and not red. going to be better in a few days after the flavor marry together in the fridge.