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Salad
2 servings
30 minutes
15 minutes
Chef Heidi Alison
3/4 large Maui onions, peeled and sliced into 1/4 inch rings (about 7 ounces)
1 teaspoon kosher salt plus a pinch
1/4 cup olive oil
1/4 cup grape seed oil
1/4 cup grapefruit vinegar
1/4 teaspoon black pepper
1 head butter lettuce
3 tablespoons smoked almonds, coarsely chopped
1/3 cup vinaigrette
1 pinch kosher salt
1 pinch fresh ground pepper
8 medium shrimp, cooked
Preheat oven to 400°F.
Place onion rings on a baking sheet and toss with a tsp. of grape seed oil and a pinch of salt.
Roast in the oven for about 15 minutes, until soft and brown.
Place onions with the remaining ingredients into a blender and blend until smooth.
Taste and adjust seasoning if necessary.
Wash the butter lettuce in cold water and spin dry.
Tear the lettuce into bite-sized pieces.
Place the lettuce in a bowl with almonds, shrimp and 1/3 cup of vinaigrette.
Toss gently.
Mound lettuce on to plates and top with freshly ground black pepper.
From the author Heidi Alison:
Grapefruit vinegar is used in Korean cuisine and has a mild, fruity and slightly sweet flavor that pairs well with caramelized onions and shrimp. (It does not taste bitter or tart). It is considered a health "tonic" when mixed with water, and is often drunk before meals. Look for it in Asian markets under the name "Good Health Vinegar".
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