It’s terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib…

Servings: 4
Prep: 10 Mins.
Toast bread cubes: 12 Mins.
Let stand: 10 Mins.
Sourdough Baguette (recipe)
2 cups cubed sourdough baguette (measure after cubing)
2 cups chopped tomatoes (measure after chopping)
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 cup sliced pickled red onions
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon freshly ground black pepper
Final addition:
1 avocado, cut into 1/2″ cubes
Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.
Pickled Red Onions (recipe)
Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.
Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.
Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!


A classic dressing that I’ve been making for years!

It’s my ‘go to’ dressing to enhance grilled Reuben sandwiches,
moose and venison burgers,
iceberg wedge salads,
as a dip for fresh veggie sticks, etc…

Yield: Appx. 2 cups

Prep: 15 mins.
Chill: 2 hrs. minimum
1 cup prepared mayonnaise (I use Best Foods)
1/2 cup Ketchup (I use Heinz)
2 Tablespoons Worcestershire sauce
2 Tablespoons freshly squeezed lemon juice
1/4 cup finely diced sweet gherkins
1 large egg, hard boiled, cooled, peeled and finely diced
Mix all ingredients in a small glass bowl. Transfer to a glass wide-mouth pint-size Mason jar, cover with a plastic lid, and chill for a minimum of 2 hours or up to 2 wks. ~ Enjoy!