Photo by Stacie Billis
Serves 4
Ingredients:
Pickled onions
1/2 cup of balsamic vinegar
1/2 cup water
2 whole cloves
1 bay leaf
1 tablespoon sea salt
1 teaspoon honey
1 medium red onion, peeled, halved and thinly sliced
Potato salad:
4 large potatoes scrubbed and cut into one-inch cubes
2 cups of tomatoes cut into wedges
4 soft set duck or chicken eggs
Vinaigrette:
2 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
1 tablespoon of Dijon mustard
1 teaspoon of honey
1 teaspoon of sea salt
Fresh ground pepper
Garnish:
3 tablespoons of chopped herbs (cilantro, parsley, mint, dill, basil or a combination)
Directions:
1. Mix together vinegar, water spices for pickled onions. Bring to a boil and take off heat. Pour over onions and let cool. Cover and refrigerate for at least two hours.
2. Steam potatoes in covered pot boiling water until tender, about ten minutes. Transfer to a bowl to cool.
3. Meanwhile cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, about 7 minutes. (You can cook the eggs a minute or two longer if you like them more set.) Drain and rinse in cold water until cold. Drain and peel. Set eggs aside.
4. To make vinaigrette, whisk lemon juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
5. Add vinaigrette to potatoes, tomatoes and pickled onions and toss. Transfer to four individuals bowls. Quarter eggs and tuck one in each bowl between veggies. Garnish with chopped herbs.
