Arugula Stuffed Fried Vidalia Onion Ring Salad with Lemon Herb Vinaigrette
INGREDIENTS
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1 1/2 pound rib eye steak
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2 tablespoons chopped assorted fresh herbs, such as parsley, chives, tarragon, basil, and cilantro
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1 tablespoon minced shallots
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1 teaspoon minced garlic
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3 tablespoons fresh lemon juice
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1/4 cup olive oil or vegetable oil
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1/4 cup extra-virgin olive oil
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3 cups rice flour
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1 to 1 1/2 cups cold seltzer water
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2 teaspoons salt, plus 1/2 teaspoon
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1 teaspoon freshly ground black pepper, plus 1/4 teaspoon
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10 ounces arugula, cleaned and stems removed
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1 cup all-purpose flour
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1 tablespoon Essence
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2 large Vidalia onions, or other sweet onions such as Oso Sweet, Walla Walla, or Maui, peeled and sliced into 1/2-inch rings
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6 cups vegetable oil, for frying
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1/4 cup shaved Parmesan, as garnish
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1 pound large, round tomatoes, sliced
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2 tablespoons balsamic vinegar
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