ShareThisFood Network Kitchens
Monday, May 14, 2007
Onions too hot?
For onions destined to be served raw -- in salads, say, or on sandwiches -- take some of the acrid edge off with the following techniques:
-- Slice or dice onions, depending on intended use, and soak them in ice water for 20 minutes or so. Drain and blot dry. This method has the added benefit of adding crispness to the onions.
-- A quicker alternative is to apply the same technique to onions that we commonly use to extract bitter juices from eggplant, only accelerated. Toss onions with a generous sprinkling of (kosher) salt. Wait a few minutes. Rub salt into onions and then rinse, drain and blot dry.
Balancing dressing:
Bitter greens, such as escarole, chicory, dandelion and radicchio, require less acidity from a salad dressing -- they essentially supply their own. Up the oil and/or lower the vinegar content of your dressing accordingly. These same greens also benefit from dressings with a touch of sweetness. Roasted garlic and raw shallot lend their own natural sweetness. Balsamic vinegar and orange juice are two acids with a pronounced sweetness. And, of course, you can always add sweetness with a touch of sugar or a drizzle of honey.
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