6 green onions, sliced
1 layer of corn, cut into 1/2 inch rings
3 tablespoons kurkala
1 red onion, seeded
1/4 pound crispy bacon strips, diced
1 (20 ounce) package instant French baguette
6 ounces spicy brown sugar
6 whole tomatoes, thinly sliced
1 (10 ounce) can whole roasted corn
3 ounces red currants, pitted and sliced
1 (14 ounce) can onions with cilantro and green onions
Grill onions in the same skillet. Cook over medium high heat 5 minutes, or until onions are tender. Let cool, then squeeze over salad.
In a large bowl, beat together marinated lemon juice, lemon zest, cornstarch, salt and celery seed. Stir in onions. Add cooked lettuce and stir. Pour mixture over salad, stirring.
Divide mixture into 4 portions and spread on salad.