On a Hot Day in July…
I feel like so many posts start this way (or should, because its the truth that maybe I’m not letting slip…) but the other day I got off work, and needed some seriously delicious food but there wasn’t much in the fridge. That day at work, the prep cooks prepared the chef’s balsamic onions and that got me thinking. Our friend Scott had just brought us a big old bowl of onions that we had to use before they went, and seeing as though we are moving out in a couple of weeks, I wanted to use as much of the balsamic vinegar we’ve got so that we’re not moving liquids. Then, like a vision from vegan food heaven, this little gem appeared. I wasn’t sure how it would work, but trust me, in the end, it was one of the best meals I’d had in a long long time. The crispy tofu and Dijon Asparagus are pretty straight forward, so I’ll share the recipe some time in the future with something else, but for now they’re just sides for the salad.
2 medium white onions
2 cups balsamic vinegar
3 fresh strawberries
1/4 cup blueberries
salt & pepper
Preparing the balsamic onions is really quite easy, slice the onions thin. My preferred method is as follows: slice off the top and bottom 1/8″, then slice the onion in half, peel the outer layer and from side to side, slice the onion paper thin. Place the onions in a pan with the two cups of balsamic vinegar and cook on medium low til the onions have completely soaked the balsamic reduction, approximately 30-40 minutes. When completely cooked, they will not only capture the essence of balsamic vinegar, but will also be caramelized, that’s key so that they accentuate the tart sweetness of the fruits and complement the savory deliciousness of the avocado.
Avocado and Fruit Salad
The rest of the salad is mostly prep. When you’re about 10 minutes out from the balsamic onions, slice the strawberries thin as in the picture above, and pit and extract the avocado. When the onions are finished, place the avocado on the “bed” of fruits and spoon approximately a quarter cup of balsamic onions into the crater of the avocado. Finish the salad with extra virgin olive oil, a dash of salt and pepper.
Don’t forget the Booze
Partially because it was the only alcohol we had, and partly because it really works, I took the plate with a Pinot Grigio. Very light, not overpowering which pulled out the flavors of the salad really well.