Crispy Onion Salad

Serves 4 to 6


Crispy Onion Salad I love to contrast hot and cold and sweet and sour in all sorts of dishes at Tra Vigne. Fun and clever, this salad will take your guests by surprise. If you prefer a slightly tarter flavor, cut back on the oil in the marinated onions.


2-1/2 cups thinly sliced red onions
1/4 cup champagne vinegar
10 oil-cured olives, pitted and halved
12 very thin lemon slices,
   preferably cut on a mandoline, seeded
3 tablespoons extra-virgin olive oil
4 to 6 cups peanut oil for deep-frying
About 1/2 cup buttermilk 2 large red onions, thinly sliced and separated into rounds
About 2 cups Arborio Rice Coating
2 tablespoons finely julienned fresh mint


In a large nonreactive bowl, toss together the 2-1/2 cups onions, vinegar, salt to taste, olives, lemon slices, and olive oil. Set aside.

Heat the peanut oil in a deep fryer or deep pot to 350 degrees F. Meanwhile, put the buttermilk in a bowl. Working in small batches, toss the onion rounds in the buttermilk. Put them in a sieve to shake off the excess liquid. Holding the sieve over another bowl, pour the rice coating over the onions. Toss to coat well and shake off the excess.

Drop a single piece in the oil to test the heat. If it rises immediately to the surface, the oil is ready. Fry the onion rounds in small batches until crispy, about 2 minutes. Scoop out with a slotted spoon and drain on paper towels. Put in a low oven to keep warm.

To serve, using a slotted spoon, remove the marinated onions from the marinade and divide among salad plates. Pile the crispy onions on top. For a pretty presentation, tuck the lemon slices and olives from the marinated onions throughout each portion. Dust each with mint and serve.

Buy the Book!


The Tra Vigne Cookbook
Seasons in the California Wine Country

By Michael Chiarello
Chronicle Books, November 1999
Hardcover, $35.00
96 pages with color photographs throughout
ISBN: 0-8118-1986-8
Recipe reprinted by permission.


The Tra Vigne Cookbook



Cookbook Profile Archive


This page created April 2000

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home