Arugula Stuffed Fried Vidalia Onion Ring Salad With Vinaigre

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef rib-eye steak
2 tablespoons	30ml	Chopped assorted fresh herbs = (such as parsley, chives, tarragon, Basil, and cilantro)
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
3 tablespoons	45ml	Fresh lemon juice
1/4 cup	59ml	Olive oil or vegetable oil
1/4 cup	59ml	Extra-virgin olive oil
3 cups	480g / 16oz	Rice flour
1 cup	237ml	Cold seltzer water - (to 1 1/2)
2 1/2 teaspoons	12ml	Salt - divided
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper - divided
10 oz	284g	Arugula - cleaned, stems
		Removed
1 cup	62g / 2.2oz	All-purpose flour
1 tablespoon	15ml	Essence = (see Bayou Blast recipe)
2		Vidalia onions - peeled, and (large) Sliced into 1/2" rings = (or other sweet onions such as Oso Sweet, Walla Walla, or Maui)
6 cups	1422ml	Vegetable oil - for frying
1/4 cup	59ml	Shaved Parmesan - as garnish
1 lb	454g / 16oz	Large round tomatoes - sliced
2 tablespoons	30ml	Balsamic vinegar

Recipe Instructions

Preheat a grill. Season the rib eye with Essence, salt, and pepper. Place the rib eye on the grill and cook until done. Remove from the grill and let rest for 5 minutes before slicing into thin slices.

Combine the herbs, shallots, garlic, lemon juice, salt, and pepper in a medium bowl and whisk to blend. Slowly add the olive oils in a steady stream, whisking constantly until the mixture thickens.

Combine the rice flour, seltzer water, 2 teaspoons of salt and 1 teaspoon of pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour and Essence in a shallow bowl. Toss the largest, outer onion rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.)

Heat the oil in a large, deep pot or electric fryer 350 degrees. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper to taste.

Place the arugula in a large bowl, and toss with the vinaigrette and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.

Place a tomato slice and 1 fried onion ring in the center of each salad plate and stuff with the dressed arugula and steak. Garnish with the Parmesan and a drizzle of balsamic vinegar, and serve.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1F25) - from the TV FOOD NETWORK"

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