My chefs created this recipe at Streetbird one day as a fresh side dish that goes great with slow-cooking meats like Shortribs or Lamb. Feel free to use whatever fresh herbs you have access to.
Total time: 15
FOR THE ONION RINGS
1 yellow Spanish onions
1 cup buttermilk
1 tablespoon salt
1 teaspoon black pepper
2 eggs, beaten
10 ounces panko bread crumbs
4 ounces all purpose flour
32 ounce vegetable oil
FOR THE HERB SALAD
2 tablespoons flat leaf parsley
2 tablespoons fresh dill
2 tablespoons fresh tarragon
FOR THE VINAIGRETTE
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 tsp salt
1/2 cup vegetable oil
FOR THE ONIONS
1. Peel the onion and slice the into ¼ inch rings. Place the onions into buttermilk for 15 minutes.
2. While the onions are marinating set up 3 medium size bowls. In the bowls place in each separately, egg, flour and bread crumbs. Add the salt and pepper to the flour and sift the flour to mix. Using one hand remove the onion from the buttermilk and add to the flour first, then egg, and finish with bread crumbs.
3. Once this process is complete reserve for frying
4. In a medium size pot, pour vegetable oil in, and heat up the oil over a medium flame. This process will take about 8 to 10 minutes for it to get to temperature.
5. Add 3 to 4 rings to the oil sifting the rings around so that they do not stick together. When the onions come to a golden brown remove the onions from the oil and place them on a paper towel to absorb the excess oil.
6. Season the onion rings with salt and set aside to be mixed with the herb salad
FOR THE HERB SALAD
7. To assemble the herb salad, pick the leaves off of the herbs and place in a bowl.
8. In a separate bowl add the sherry vinegar, dijon mustard, salt and slowly whisk in oil until emulsified. Taste for seasoning.
9. Once the onions rings are crispy, add ½ tablespoon of the herb salad with 1 teaspoon vinaigrette to 5 onion rings. Mix together gently.