Best Walla Walla Onion And Feta Salad Recipes

TOMATO CUCUMBER FETA SALAD RECIPE

Steps:

• In a small bowl, stir together dressing ingredients: 2 Tbsp olive oil, 2 Tbsp lemon juice, pressed garlic cloves, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin.
• In a large mixing bowl, add prepared salad ingredients: chopped tomatoes, sliced cucumber, feta cheese crumbles, sliced red onion and 1/4 cup chopped cilantro.
• Just before serving, drizzle with dressing and toss to combine. Season to taste with salt if desired.

WALLA WALLA ONION AND FETA SALAD

Steps:

• peel and halve onions, slice thinly and place in medium bowl. Sprinkle with Crumbled Feta. Add colored pepper julienne if using.
• Mix together half the parsley, all remaining dressing ingredients except the olive oil(lemon juice, oregano, vinegar, salt and pepper). Whisk in the olive oil to emulsify. (It will not hurt if it is not completely emulsified) Taste and adjust seasonings to your liking.
• Pour dressing over onions/feta, toss well, adjust seasonings and sprinkle with remaining parsley. Cover and refrigerate or serve room temp.
• I have found that I like this freshly made, but if I keep it overnight in the fridge it is even better. :) Just remember to take it out a little before serving to warm up so the olive oil will be liquid.

WALLA WALLA ONION, PINE MUSHROOM FONDUTA

Steps:

• Roasted Walla Walla Onions:
• Preheat the oven to 450°F.
• Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
• When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
• Pine Mushroom Fonduta:
• In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
• Assembly:
• Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
• Serve with lots of Arctic Sourdough and any extra fonduta that didn't fit in the onions.

WALLA WALLA ONION RELISH

Steps:

• Chop onions finely by hand or in a food processor.
• Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
• Drain juice from onions and discard.
• Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball), pimentos and sugar. Bring to a boil and allow to cook until onions are transparent.
• Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions.
• Process jars in a water bath for 10 minutes or adjusted to your altitude.

WALLA-WALLA ONION CASSEROLE

Steps:

• Boil onion chunks for 15 - 20 minutes; drain and rinse well.
• Melt butter in saucepan on med.
• Stir in flour, broth and milk, stirring until thickened.
• Add onions, salt and pepper.
• Place onion mixture in a 1-1/2 quart casserole dish,.
• top with cheese and cracker crumbs.
• Bake at 350°F for 40 minutes.
• Serves 6.