Best Onion Salad Zibelsalat Recipes
SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.
Provided by Samin Nosrat
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
- In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.
ONION SALAD (ZIBELSALAT)
Onions are a celebrated vegetable in the city of Bern, where Zibelmärit (Onion Market Day) takes place every November. In the 15th century when a rampaging fire almost demolished the city, the first Zibelmärit was held for the farmers of nearby Fribourg, who brought onions for the starving inhabitants. From Easy Menu Cooking...
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a bowl, sprinkle onion slices with salt and pepper.
- 2. Using 2 forks, mix well and separate onion slices into separate rings.
- 3. Place bacon and onion rings in a large skillet over medium heat.
- 4. Cook until bacon is crisp and onions are light brown (about 10 minutes), stirring frequently.
- 5. Sprinkle with flour, stirring gently so flour coats onions.
- 6. Add vinegar and sugar. Cook 2 more minutes, stirring constantly.
- 7. Remove pan from heat and cover to keep warm.
- 8. Before serving, sprinkle with chives.
CREAMY ONION SALAD
Posted this recipe as a request on the message board. I found the recipe in the "Blueberries and Polar Bears" cookbook. The recipe suggests serving this with "beef or Jalaneo Goose, or on top of a beef sandwich the next day!" I guessed on the serving size, because it wasn't given.
Provided by Kim D.
Categories Vegetable
Time 8h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Slice the onions very thin and place them in a plastic or glass dish.
- Combine the vinegar, water, sugar, and salt.
- Mix well to dissolve the sugar and salt.
- Pour over the sliced onions and mix well.
- Put a plate on top of the onions and set a weight on it.
- A plastic bottle of oil and vinegar works well.
- Let the onions sit on the counter all day- overnight is best.
- Drain the onions (You will wonder where all the liquid came from!).
- Combine the dressing and celery seed and toss with onions.
- Put in a serving bowl and serve.
GRILLED ONION SALAD
Make sure the onions are cooked until soft for best flavor with the greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
- Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.
Nutrition Facts : Calories 234 g, Fat 20 g, Fiber 2 g, Protein 7 g
ONION SALAD (ZIBELSALAT)
Onions are a celebrated vegetable in the city of Bern, where Zibelmärit (Onion Market Day) takes place every November. In the 15th century when a rampaging fire almost demolished the city, the first Zibelmärit was held for the farmers of nearby Fribourg, who brought onions for the starving inhabitants. From Easy Menu Cooking the Swiss Way, Helga Hughes.
Provided by lazyme
Categories Onions
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, sprinkle onion slices with salt and pepper.
- Using 2 forks, mix well and separate onion slices into separate rings.
- Place bacon and onion rings in a large skillet over medium heat.
- Cook until bacon is crisp and onions are light brown (about 10 minutes), stirring frequently.
- Sprinkle with flour, stirring gently so flour coats onions.
- Add vinegar and sugar.
- Cook 2 more minutes, stirring constantly.
- Remove pan from heat and cover to keep warm.
- Before serving, sprinkle with chives.
Nutrition Facts : Calories 89.8, Fat 3.8, SaturatedFat 1.3, Cholesterol 5.4, Sodium 652.9, Carbohydrate 12, Fiber 2.2, Sugar 4.7, Protein 2.5
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