Name: Pickled Onion Petal Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (180 ml) water; 1/4 cup (60 ml) white wine vinegar; 1/4 cup (55 g) sugar; 2 tsp salt; 1 small red or yellow onion, quartered; 4 cups (100 g) sunflower sprouts or arugula; 4 tsp (20 ml) olive oil; 2 tsp (10 ml) white wine vinegar

Ingredients

Pickled Onion
- 3/4 cup (180 ml) water
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (55 g) sugar
- 2 tsp salt
- 1 small red or yellow onion, quartered
Salad
- 4 cups (100 g) sunflower sprouts or arugula
- 4 tsp (20 ml) olive oil
- 2 tsp (10 ml) white wine vinegar

Preparation

Pickled Onion
- In a small saucepan, bring the water, vinegar, sugar and salt to a boil. Remove from the heat.
- Meanwhile, separate the quartered onion into layers or “petals.”
- Drop the onion petals into the hot brine. Cover and let marinate for 15 minutes. The onion will keep in the marinade for up to 1 week in the refrigerator.
Salad
- When ready to serve, drain the pickled onion and place in a large bowl. Toss with the sprouts, oil and vinegar. Season with salt and pepper.

Pickled Onion Petal Salad

Categories

Ingredients

Pickled Onion

Salad

Preparation

Pickled Onion

Salad

Personal Note