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Onion Salad Tarnier
Servings = 4 | Serving size =abour 1/2 cup
This recipe can be multiplied by 2,3.
Keeps well for about 72 hours in the fridge.
| 2 medium | sweet red onions |
| 1 Tbsp | olive oil |
| 4 tsp | pure maple syrup |
| 1/4 tsp | salt |
| 4 tsp | liquid from jar of sliced jalapeno peppers |
| fresh ground black pepper |
Peel the onions and slice as thin as possible. A mandoline works especially well here.
Combine the sliced onions with olive oil, maple syrup, salt, the liquid from the jalapeño peppers and fresh ground black pepper.
Toss well to coat and chill for at least an hour – overnight is best.
Nutrition Facts
Serving size: 1/2 cup | Servings 4
Calories 71 | Calories from Fat 30
Amount Per Serving (% Daily Value)
Total Fat 3g (5%) | Saturated Fat 0g (2%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 148 mg (6 %)
Total Carbohydrates 10g (3%) | Sugars 6g
Dietary Fiber 1g (3%) | Protein 1g
Vitamin A 0% | Vitamin C 6 % | Calcium 2% | Iron 1%
Vitamin K 2 mcg | Potassium 97 mg | Magnesium 7 mg
"Life is like an onion: You peel it off one layer at a time, and sometimes you weep."
-Carl Sandburg, Poet
The refrigerator light goes on...
This recipe is credited to Mr. Tarnier. He works in the produce department of one of my local shops. He held up a lovely sweet red onion and sold me on it one day when I was simply browsing about. He said, "these Italian sweet red onions are fantastic, you should buy some." I really wasn't all that interested and then he said, "Make them like we do in my country – Peruvian style." I asked him how this would be and he said, "slice the onions, a little salt, a little oil, a little sugar and a little bit of the liquid from a jar of jalapeño peppers."
This set my mouth to watering and I immediately bagged two of them and went off in search of a fresh jar of jalapeños. The maple syrup is my variation because I feel this gives it a slightly savory flavor.
Do keep in mind that even though this uses sweet red onions it may not be for the faint of heart. This is still an onion salad, after all....
