Spring Onion Vinaigrette

Tender, warm spring onions coated in a thick, sharp dressing. The mustard's kick perfectly balances the natural sweetness of the onions.

• Prep: 10 min
• Cook: 8 min
• Difficulty: Easy
• Calories: 168
• Protein: 1 g
• Carbs: 4 g
• Fat: 16 g

Ingredients

• 12 pc Spring onion, sauté/poêlé sans matière grasse ( cleaned )
• 1 tbsp Mustard ( strong )
• 2 tbsp Red wine vinegar
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   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. Boiling

   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. Vinaigrette emulsion

   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. Plating

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator for up to 48 hours in an airtight container. Do not freeze.