ONION - VIDALIA ONION PANZANELLA
Serve 8.
Ingredients:
• 1 clove garlic, peeled
• 1 baguette, torn in 1-inch pieces, lightly toasted (about 4 cups)
• 6 yellow or red Roma tomatoes, diced
• Salt, pepper and sugar
• 8 canned artichoke hearts, quartered
• 1 Vidalia onion, peeled and cliced in ¼ -inch rings
• 2 Tbs chopped fresh chervil or 1 Tbs dried Chervil
• 1 Tbs whole tarragon leaves
• 1 Tbs chives, snipped into ½-inch lengths
VINAIGRETTE
Makes 2/3 cup
• 2 Tbs sherry vinegar
• 2 tps honey
• 1 tps Dijon mustard
• ½ tps salt
• Freshly ground black pepper to taste
• ½ c extra virgin olive oil
In small bowl, whisk together vinegar, honey, mustard, salt, pepper. Whisk in oil.
Instructions:
Thoroughly rub insided of large wooden salad bowl with garlic clove.
Discard garlic.
Add toasted bread.
Top bread with tomatoes.
Season with salt, pepper and a pinch of sugar.
Add artichokes and onion.
Add chervil, tarragon, and chives; toss lightly.
Add vinaigrette and let sit at least 15 minutes before serving tossing occasionally.
Visit the Vidalia® Onion Committee Website - www.vidaliaonion.org
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