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Ingredients

• 2 tablespoons chopped mixed fresh herbs, such as parsley, chives, tarragon, basil, and/or cilantro
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 3 tablespoons fresh lemon juice
• 21/2 teaspoons salt
• 11/4 teaspoons freshly ground black pepper
• 1/4 cup olive oil or vegetable oil
• 1/4 cup extra-virgin olive oil
• 10 ounces baby romaine lettuce, rinsed and patted dry
• 3 cups rice flour
• 1 to 11/2 cups very cold seltzer water
• 1 cup all-purpose flour
• 1 tablespoon Essence, recipe follows
• 2 large Vidalia onions, or other sweet onions such as Oso Sweet, Walla Walla, or Maui, peeled and cut into 1/2-inch rings
• 6 cups vegetable oil, for deep-frying
• 1/4 cup shaved Parmesan
• 2 tablespoons balsamic vinegar

Description

Food Network Invites You To Try This Baby Romaine Stuffed Vidalia Onion Ring Salad With Lemon-Herb Vinaigrette Recipe From Emeril Lagasse.

Food Network