Egg and Onion Salad Bowl

Ingredients

• 1.1 kilogram onions, medium; peeled and sliced into rings of medium thickness
• 2.15 millilitre salt, for soaking water
• 3.300 millilitre water, cold; for soaking
• 4.white vinegar, enough to cover drained onions overnight
• 5.2 lettuce, firm; finely shredded
• 6.eggs, 6–8; hard-boiled; peeled and sliced
• 7.salt and pepper, to season layers
• 8.2.5 millilitre salt, for dressing; see note on card measurements
• 9.black pepper, for dressing
• 10.10 millilitre sugar, for dressing
• 11.1.5 millilitre prepared mustard, for dressing; see note on card measurements
• 12.22 millilitre vinegar, for dressing
• 13.60 millilitre salad oil, for dressing

Method

1. 1.The day before: peel and slice onions into rings of medium thickness. Mix the salt and water and put onions in to soak for 2 hours. Drain and cover with white vinegar. Leave overnight in the refrigerator.
2. 2.Make the dressing: mix together salt, pepper, sugar, mustard, vinegar and oil. (May soak a clove of garlic in the dressing.)
3. 3.Next day, shred the lettuce finely, sprinkle with dressing and toss.
4. 4.Drain the sliced onions thoroughly. Peel and slice the hardboiled eggs.
5. 5.Rub a salad bowl with a cut clove of garlic.
6. 6.Layer: shredded lettuce, then onion rings, then sliced egg. Season with salt, pepper and a sprinkling of dressing as you go.
7. 7.Garnish with chopped parsley. Serve with a small jug of extra dressing.

Notes

• Card note: 'If insufficient dressing, double all ingredients.'
• The overnight vinegar soak of the onions mellows them and gives them a pickled quality.
• Card ml values for dressing are inconsistent with teaspoon counts: salt shown as '¼ teaspoon. 3ml' (¼ tsp = 1.25ml; 3ml ≈ ½ tsp) and mustard as '½ teaspoon. 1.5ml' (½ tsp = 2.5ml; 1.5ml ≈ ¼ tsp). The ml values are used as primary.