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Creamy Tarragon Vidalias
Serve alongside a roasted tenderloin of beef.
Makes 3 cups
3/4 cup water
1/3 cup sugar
1/3 cup rice wine vinegar
1-1/2 pounds Vidalia onions, or any other
sweet onion such as WallaWalla,
Oso, Rio, Maui, or Texas 1015,
peeled and cut in half vertically
1/2 cup drained nonfat plain yogurt *
1/4 cup mayonnaise, p.29, or purchased
low fat mayonnaise
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
In a small non-aluminum saucepan, bring the water, sugar and rice wine vinegar to a boil. Boil
until the sugar has dissolved. Remove from the heat and allow to cool.
Insert the medium slicing disc. Arrange the onions flat side down in the large feed tube and
process to slice. Remove to a large glass bowl, and toss with the cooled sugar and vinegar
mixture. Cover and refrigerate for 24 hours, turning the onions every few hours.
Drain the onions and squeeze dry. Discard the soaking liquid.
Nutritional analysis per serving:
Calories 125 (45% from fat) • carb. 18g • pro. 6g • fat 9g
sat. fat 1g • chol. 0mg • sod. 534mg • fiber 3g
Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With
the machine running, drop the garlic and ginger down the feed tube to chop, about 5 seconds.
Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar,
hoisin sauce, and tamari. Process until smooth, about 10 seconds. Scrape down the sides of
the work bowl. With the machine running, add the sesame oil in a steady stream through the
feed tube; process until emulsified, about 10 to 15 seconds. Remove and reserve. The dress-
ing may be made several days ahead. Cover well and refrigerate. Let sit for 30 minutes at
room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the feed tube, cut
side down. Use medium pressure to shred. Arrange the carrots horizontally in the feed tube.
Use medium pressure to shred. Insert the trimmed and peeled broccoli stem in the small feed
tube; use medium pressure to shred. Transfer the shredded vegetables and reserved broccoli
florets to a large bowl. Insert the slicing disc. Arrange the green onions in the small feed tube.
Use light pressure to slice. Arrange the peppers in the large feed tube, cut side down; use
medium pressure to slice. Arrange the Napa cabbage in the feed tube, cut side down.
Use medium pressure to slice. Arrange the bok choy in the feed tube; use medium pressure
to slice. Transfer the sliced vegetables to the bowl with the other vegetables. Add the snow
peas and toss the vegetables to combine. Pour the dressing over the vegetables and toss to
coat well. Garnish with reserved chopped peanuts.
Note: You may turn this into an Asian pasta salad by doubling the dressing ingredients and
adding cooked pasta (6 ounces dry, cooked according to package directions).
Preparation: 10 minutes plus 30 minutes resting time for the dressing; 10 – 15 minutes
for the vegetables.
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