Yield: 6 Servings
|2 tablespoons||Fresh lemon juice|
|1 tablespoon||Red wine vinegar|
|1 teaspoon||Dry mustard|
|¼ teaspoon||Freshly ground black pepper|
|½ cup||Good quality olive or corn oil|
|2||Hard cooked eggs|
|2 tablespoons||Chopped fresh parsley|
Clean onions well and cut off small root section, leaving as much white as possible. Trim green tops so there is about 2 inches green remaining and each onion is about 5 inches long.
Fill large skillet with water and bring to boil. Arrange onions flat in water and simmer gently for 2 to 3 minutes; drain well and refresh under cold running water. Pat dry with paper towels and arrange on large serving dish or on individual plates.
(DRESSING): In small bowl, combine lemon juice, vinegar, mustard, salt and pepper; whisk in oil gradually. Taste and adjust seasoning if necessary.
Pour over green onions and refrigerate until serving time.
Separate egg whites from yolks. Chop whites and press yolks through a sieve. At serving time, garnish onions with rows of chopped whites, a sprinkle of yolks and parsley. Makes 6 servings. Typed in MMFormat by cjhartlin,msn@... Source: The Canadian Living Entertaining Cookbook Special.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 28, 1999