All the world is nuts about
What's in The Nut Gourmet
Chilean cooks devised a clever method of taming the stinging bite of onions and turning them into a deliciously refreshing salad. By soaking thinly sliced onions in water with sugar for a few minutes, you can enjoy them in this tasty salad without suffering their clamorous wrath. To turn this salad into pickled onions (Escabeche de Cebolla), marinate the soaked and rinsed onions in red wine vinegar overnight or up to three days. The onions can then be included in other dishes or enjoyed as a simple accompaniment to any meal.
ENSALADA DE CEBOLLA
Sweet Onion Salad
Yield: about 4 servings
1 large onion, cut into very thin lengthwise, half-moon slivers
1 tablespoon sugar
Water to cover
3/4 cup (180 ml) fresh lemon juice
1/2 cup (120 ml) diced red bell pepper
1/3 cup (80 ml) plus 2 tablespoons well-packed chopped fresh parsley, divided
1/4 cup (60 ml) lightly packed chopped cilantro
1 to 2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
Freshly ground black pepper
- In a large, deep bowl, combine the slivered onions, sugar, and water to cover and set aside to soak at room temperature for 15 to 20 minutes.
- While the onions are soaking, combine the lemon juice, bell pepper, 1/3 cup (80 ml) of the parsley, cilantro, olive oil, salt, and pepper in another large bowl.
- Transfer the onions to a large strainer and rinse them. Drain completely and add them to the lemon juice mixture. Mix well and transfer to an attractive serving bowl. Garnish the top with the remaining 2 tablespoons of parsley.
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