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Arugula Stuffed Fried Vidalia Onion Ring Salad With Vinaigre

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozBeef rib-eye steak
2 tablespoons 30mlChopped assorted fresh herbs = (such as parsley, chives, tarragon, Basil, and cilantro)
1 tablespoon 15mlMinced shallots
1 teaspoon 5mlMinced garlic
3 tablespoons 45mlFresh lemon juice
1/4 cup 59mlOlive oil or vegetable oil
1/4 cup 59mlExtra-virgin olive oil
3 cups 480g / 16ozRice flour
1 cup 237mlCold seltzer water - (to 1 1/2)
2 1/2 teaspoons 12mlSalt - divided
1 1/4 teaspoons 6.3mlFreshly-ground black pepper - divided
10 oz 284gArugula - cleaned, stems
1 cup 62g / 2.2ozAll-purpose flour
1 tablespoon 15mlEssence = (see Bayou Blast recipe)
2   Vidalia onions - peeled, and (large) Sliced into 1/2" rings = (or other sweet onions such as Oso Sweet, Walla Walla, or Maui)
6 cups 1422mlVegetable oil - for frying
1/4 cup 59mlShaved Parmesan - as garnish
1 lb 454g / 16ozLarge round tomatoes - sliced
2 tablespoons 30mlBalsamic vinegar

Recipe Instructions

Preheat a grill. Season the rib eye with Essence, salt, and pepper. Place the rib eye on the grill and cook until done. Remove from the grill and let rest for 5 minutes before slicing into thin slices.

Combine the herbs, shallots, garlic, lemon juice, salt, and pepper in a medium bowl and whisk to blend. Slowly add the olive oils in a steady stream, whisking constantly until the mixture thickens.

Combine the rice flour, seltzer water, 2 teaspoons of salt and 1 teaspoon of pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour and Essence in a shallow bowl. Toss the largest, outer onion rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.)

Heat the oil in a large, deep pot or electric fryer 350 degrees. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper to taste.

Place the arugula in a large bowl, and toss with the vinaigrette and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.

Place a tomato slice and 1 fried onion ring in the center of each salad plate and stuff with the dressed arugula and steak. Garnish with the Parmesan and a drizzle of balsamic vinegar, and serve.

"EMERIL LIVE with Emeril Lagasse - (Show # EM-1F25) - from the TV FOOD NETWORK"


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