Featured Foodie Friday: The Yummy Bits

Wow, I feel like I am announcing one Friday after the other. Time flies… On the Hawaii front, my foot is slowly but surely getting better, only missed two days of work and my limp is almost gone. Some exciting news for this upcoming week, Iron Chef Morimoto is coming back into town to oversee how things are going at the restaurant. Stay tuned for the behind the scenes. This week I am happy to introduce you to Brandon from The Yummy Bits for our featured foodie with a delicious dressing for your healthy spring salads.

Sweet Onion Dressing

If youʼre a fan of onions (or even better yet, caramelized onions), this one is for you. I
developed this recipe about a week ago as a
way to showcase one of my favorite
ingredients in the kitchen… and itʼs like
pouring caramelized onions all over your
salad.

There was actually a point in my earlier
youth when I didnʼt even like onions. Luckily,
Iʼve gotten over that.

Start by slicing up half an onion. While
youʼre at your cutting board, mince one clove
of garlic for this recipe. Iʼm as fond of garlic
as I am onions, but itʼs the onionʼs turn to
shine.

Caramelize the onions in a mixture of oil and
melted butter. To do this, cook the onions
over low heat for at least 20 minutes, or until
they are as golden-brown as the image
above (stirring occasionally). When they
reach that point, add in the garlic and
continue cooking for about one minute.

Take the pot off the heat and get the entire
mixture onto something where it can cool.

After the onions have cooled down a bit, get
them into your blending device. Iʼm using an
immersion blender, but a blender or food
processor will work just as well.
To your caramelized onion and garlic
mixture, add the mustard, vinegar, and
sugar. Blend to combine, and then slowly
pour the oil into the machine while
processing. Refer to your ownerʼs manual to
ensure youʼre doing this safely.

Your dressing should look like the above
image, at which point you want to add salt
and pepper as your personal preference
sees fit.

…and pour. Not too difficult, right? The
ingredients in the recipe are simply a guide,
feel free to adjust quantities to suit your own
personal preferences. Also, be sure to use
this the day you make it; the dressing does
not store well for more than 24 hours.

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Thanks for the great dressing recipe Brandon! I am going to make this ASAP for my spring salads! If you or somebody you know would like to be a part of Featured Foodie Friday please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!

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