Spring Onion Vinaigrette
Ingredients
- 12 pcSpring onion, sauté/poêlé sans matière grasse (cleaned)
- 1 tbspMustard (strong)
- 2 tbspRed wine vinegar
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender, warm spring onions coated in a thick, sharp dressing. The mustard's kick perfectly balances the natural sweetness of the onions.
- 1
Trim the spring onions. Cut off the roots and remove the outer skin if damaged. Keep a good portion of the green tops, as long as they are supple and vibrant.
- 2
Plunge the onions into a pot of boiling salted water. Cook for 6 to 8 minutes. A knife tip should slide into the white part with no resistance.
- 3
In a bowl, mix the mustard with red wine vinegar, salt, and pepper. Slowly whisk in the olive oil to create an emulsion that coats the back of a spoon.
- 4
Carefully drain the onions on a cloth. Arrange them on a dish and pour the vinaigrette over them while still warm so they absorb the flavors.
Frequently asked questions
How do you get this dish right?
- Don't toss all the greens; that's where the herbal flavor lives.
- Season while the onions are warm: the heat opens the fibers and lets the vinaigrette in.
- If the dressing is too thick, loosen it with a teaspoon of the cooking water.
How long does this dish keep?
Store in the refrigerator for up to 48 hours in an airtight container. Do not freeze.
