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Steven Satterfield's Grilled Vidalia Onion, Peach & Arugula Salad
“For this healthy salad recipe, Chef Satterfield grills the onion in large wedges so the edges are crispy and the centers are soft and sweet. Pair with grilled chicken or pork, or take to a potluck and toss with the vinaigrette just before serving.”
Onion & Salad
1 large sweet onion (about 1 pound), preferably Vidalia
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon ground pepper
8 cups gently packed arugula leaves (5 ounces)
2 ripe peaches, thinly sliced
4 ounces goat cheese
⅔ cup extra-virgin olive oil
¼ cup champagne vinegar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 small clove garlic, finely grated
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
1 teaspoon sea salt
½ teaspoon ground pepper
1To prepare onion: Preheat grill to high.
2Peel onion, leaving root intact, then cut into eighths through the root end to make uniform wedges that are still held together at the base. Toss the wedges in a small bowl with 2 tablespoons oil and ¼ teaspoon each salt and pepper. Grill, turning often, until lightly charred, 8 to 10 minutes total. Transfer to a plate to cool, then trim root ends.
3To prepare vinaigrette: Combine oil, vinegar, lemon zest and juice, garlic, honey, mustard, thyme, salt and pepper in a jar with a lid. Cover and shake until well combined.
4To assemble salad: Place arugula in a large bowl and toss with ⅓ cup of the vinaigrette. (Refrigerate the rest for up to 5 days.) Divide the arugula among 4 plates. Top with peaches, goat cheese and the onions.
To make ahead: Refrigerate dressing (Step 3) for up to 5 days.