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RECIPESSalad RecipesVegetable Salads pg 4 >  Onion, Vidalia Onion Panzanella


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Serve 8.


• 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

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.

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 -


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