Salada De Cebola Brazilian Onion Salad Recipes

FREGOLA SALAD WITH FRESH CITRUS AND RED ONION

Steps:

• For the orange oil:
• Combine the olive oil and the orange zest in a small bowl and set aside.
• For the salad:
• Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
• Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
• Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

Steps:

• Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
• Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
• Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

VINAGRETE (BRAZILIAN TOMATO SLAW)

Steps:

• Mix tomatoes, cucumber, red bell pepper, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

SALADA DE CEBOLA . BRAZILIAN ONION SALAD

Steps:

• Peel the onions and slice them into very thin slices.
• Separate the slices into rings.
• Place the onions in a bowl and cover them with ice cubes and water. Refrigerate for 2 hours. The alternative used by my friends in Bahia is to sprinkle the slices with sugar (2 Tbsp) and refrigerate for 2 hours. Both methods have worked for me.
• When you are ready to serve them, drain the onion slices and rinse under cold water.
• Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.

FREGOLA SALAD WITH BROCCOLI AND CIPOLLINI ONIONS

Steps:

• For the salad: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. In a medium saucepan, heat the oil over medium-high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for 1 minute. Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute until warmed through. Transfer the onion mixture to the serving bowl. Add the Parmesan cheese and toss with the fregola.
• For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth. Stir in the chives.
• Pour the dressing over the fregola and toss well until coated. Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve.

MOLHO DE CEBOLA (ONION SAUCE)

Steps:

• Put the onions in a mixing bowl. Use six skewers or toothpicks and skewer each clove of garlic. Add them to the bowl.
• Add the oil, vinegar, parsley, coriander and salt. Blend well.
• Shortly before serving, add the tomatoes. Remove and discard the garlic cloves. Serve the sauce at room temperature.

ONION SALAD

Steps:

• Place the sliced onions in a ceramic bowl, sprinkle with the salt, toss and allow to sit for 5 minutes. Add the orange rind and the lemon and orange juices. Allow to sit for 10 more minutes and serve.