Riviera Onion Salad Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Onions | 4 | |
| Pepper red | 1 To taste | |
| Green pepper | 1 To taste | |
| Tomatoes | 4 | |
| Eggs | 2 Small | |
| Green olives | 8 , pitted | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Oil | 1/4 Cup (16 tbs) | |
| Hot water | 5 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
| Prepared mustard | 2 Teaspoon |
Directions
Peel and thinly slice the onions.
Remove the cores, pith and seeds from the peppers and cut into thin strips.
Blanch the onion slices and pepper strips in boiling water for 3 minutes.
Drain well and leave to cool.
Peel and slice the tomatoes.
Hard-cook the eggs.
Cool, then shell and quarter.
Halve the olives.
Arrange the onions and peppers in a bowl.
Add the tomato slices and olive halves, and lay the egg quarters on top.
Mix together the vinegar, oil, hot water, salt, garlic salt and mustard.
Pour over the salad and chill for 20 minutes before serving.
Remove the cores, pith and seeds from the peppers and cut into thin strips.
Blanch the onion slices and pepper strips in boiling water for 3 minutes.
Drain well and leave to cool.
Peel and slice the tomatoes.
Hard-cook the eggs.
Cool, then shell and quarter.
Halve the olives.
Arrange the onions and peppers in a bowl.
Add the tomato slices and olive halves, and lay the egg quarters on top.
Mix together the vinegar, oil, hot water, salt, garlic salt and mustard.
Pour over the salad and chill for 20 minutes before serving.
Chef
