• Ingredients: 32
  • Serves: 6

Roasted vidalia onion, cherry tomato, and bacon salad with vidalia onions , peeled, cherry tomatoes, quartered, slices of lean bacon, cooked until crisp and crumbled, minced fresh basil or parsley leaves, salt, balsamic vinegar, red-wine vinegar, olive oil.


For the dressing

For the wild rice mixture

  • 6 whole smoked boneless chicken breast
  • 3 cups mâche , washed well and spun dry

For scallion purée:

  • *available at specialty foods shops and some supermarkets
  • **available at natural foods stores

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350°F.

    For this step you will need

  2. Step 2 oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil.

    For this step you will need

  3. Step 3 Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil.

    For this step you will need

  4. Step 4 In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified.

    For this step you will need

  5. Step 5 Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.

    For this step you will need