Maui Onion Tomato Salad With Pancetta And Basil Balsamic Vinaigrette Food

TOMATO SALAD WITH PANCETTA CRISPS

Steps:

• Preheat the oven to 350 degrees F. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven and let cool, then crumble.
• Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
• Combine the tomatoes, cucumber and onion in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
• Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

BASIL-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

TOMATO SALAD WITH BASIL AND BALSAMIC

Steps:

• Combine tomatoes, onion and basil in a bowl.
• In a separate bowl or jar, whisk or shake together olive oil and vinegar. Pour over tomatoes and toss to coat. Season with salt and pepper, to taste.
• Serve immediately, or allow the salad to marinate for about 30 minutes - 1 hour at room temperature or in the fridge (if you prefer a cold salad).

BIG ISLAND TOMATO AND MAUI ONION SALAD

Steps:

• In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui Onion Dressing and toss to combine. Place the greens on a large platter and season with salt. Top with the tomato salad and serve.
• Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour.
• Remove from the oven and cool. When cool, roughly chop the onion and place in the bowl of a food processor. Process until smooth. With the machine running, slowly add the remaining 1/4 to 1/2 cup olive oil through the feed tube, until the dressing is smooth. Season with salt and pepper.

PANCETTA BALSAMIC VINAIGRETTE

Steps:

• Special Equipment: 1 (6 to 8-ounce) decorative jar
• Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
• When ready to use shake well to combine.
• Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

GRILLED SWEET MAUI ONIONS

Steps:

• Cut the onion into strips. Sprinkle lightly with salt, and let it sit for at least 10 minutes to draw out the juices from the onion.
• Spray large skillet with Pam and let heat. Add onions and cook on low heat for 15 - 20 minutes, stirring occasionally, until onion is golden.

MAUI ONION DRESSING

Steps:

• Combine the onion, garlic and papaya seeds in the container of a blender or food processor. Blend until smooth. Add the sugar, mustard, lemon juice, vinegar and mayonnaise; puree until blended in. Set to low speed and pour in the vegetable oil in a thin stream. Chill and serve with fresh salad greens.