Prev Recipe Next Recipe

Recipe courtesy of Robert Irvine

Show: Restaurant: Impossible

Episode: Ambush: A Taxing Situation

Save Recipe Print

Total:: 12 hr 20 min
: (includes pickling time)
Active:: 20 min

Yield:: 1 serving

Level:: Intermediate

Ingredients

Pickled Onions:

1 ounce red wine vinegar
1 teaspoon sugar
1 tablespoon finely diced red onion

Salad:

1 cup mixed greens
4 cherry tomatoes, halved
2 tablespoons crumbled feta cheese
1 tablespoon thinly sliced green onions

Dressing:

1/2 ounce balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 ounce olive oil
Kosher salt and freshly ground black pepper

Directions

For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.

For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.

For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.

Add the dressing to the salad, toss and plate.

My Private Notes

Name: Tossed Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT12H20M0.000S
Yield: 1 serving
Ingredients: 1 ounce red wine vinegar; 1 teaspoon sugar; 1 tablespoon finely diced red onion; 1 cup mixed greens; 4 cherry tomatoes, halved; 2 tablespoons crumbled feta cheese; 1 tablespoon thinly sliced green onions; 1/2 ounce balsamic vinegar; 1/2 teaspoon Dijon mustard; 1/2 ounce olive oil; Kosher salt and freshly ground black pepper