Tangy Red Onion and Egg Yolk Salad

Tangy Red Onion and Egg Yolk Salad

Ingredients:

• 2 large red onions, thinly sliced
• 4 fresh egg yolks (one per serving)
• 1 tablespoon salt (for soaking the onions)
• 1 tablespoon sugar
• 2 tablespoons vinegar (white or apple cider)
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper (to taste)
• Fresh parsley or chives (optional, for garnish)

Instructions:

1. Prepare the Onions:
   • Place the thinly sliced red onions in a bowl of cold water.
   • Add 1 tablespoon of salt and let it sit for 10 minutes to mellow the sharpness.
   • Rinse well under cold water and pat dry.
2. Make the Dressing:
   • In a small bowl, whisk together the vinegar, olive oil, Dijon mustard, sugar, salt, and black pepper.
3. Assemble the Salad:
   • Divide the onions evenly into small serving bowls.
   • Drizzle the dressing over the onions and gently toss to coat.
4. Add the Egg Yolks:
   • Carefully place one egg yolk on top of each bowl of dressed onions. Be gentle to keep the yolk intact.
5. Serve:
   • Garnish with fresh parsley or chives if desired.
   • Serve immediately, instructing diners to mix the egg yolk into the onions for a creamy texture.

Tips:

• Ensure the egg yolks are fresh and from high-quality eggs, especially since they’re served raw.
• This dish pairs well with toasted bread or as a side to grilled meat.

Let me know if you’d like any adjustments to this recipe!