• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.

• 1 small Vidalia onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cup)
• 1 small red onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cups)
• 3 tablespoon sherry vinegar
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 2 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
• 1 medium head radicchio (about 8 ounces), cored, leaves separated and cut into 1/2-inch pieces (about 2 1/2 cups)
• 2 large leaves red-leaf lettuce, torn into small pieces (about 2 cups)
• 1 cup red and yellow grape tomatoes (about 5 ounces), halved if large
• 1 tablespoon finely chopped fresh flat-leaf parsley

Click Here For Step-By-Step Instructions