Look closely at the above photo. There is something there that you rarely ever see in one of my food photos. What? Raw onions! I hate raw onions and have been known to spend an inordinate amount of time picking them out of dishes served at restaurants. You will not find any big slices of onion on my burgers. As a child I didn’t like any onions – cooked, raw or anywhere in between. I shudder now to think of the onion rings that I passed up, the French Onion Soup that I pushed away. Thank goodness I am an adult now and have grown up from my childish ways. Except for raw onions.
But when I was looking for a side dish salad that included green beans, I was intrigued with Green Bean and Israeli Couscous Salad with Pickled Red Onions from Fine Cooking. I was intrigued because I adore pickles, remember The Summer of Pickles from 2009? The recipe called for a quick pickle with a heated brine. Would that be enough to turn them from hated to loved? I’m happy to say that YES it would!! They were wonderful. Slightly tart, slightly sweet. I loved them!
Now, if you could find a way to fix up liver, I could let go of my childhood food issues forever (SO NOT GOING TO HAPPEN)!
Follow the link above to get the recipe!
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.