Onion Salad with Herb Mayo

Ingredients

• 2 onions
• 6 Spring Onions
• 70 g pickled cucumbers
• 1 apple
• 1 tbsp Lemon Juice
• 2 tbsp fruit vinegar
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 2 egg yolks
• 1 tsp medium-hot mustard
• 175 ml neutral plant oil (e.g., sunflower oil)
• 3 tbsp chives rolls

Instructions

1. 1.

   Peel the onions, quarter them and slice into thin wedges or rings. Wash, trim, halve the spring onions lengthwise and cut crosswise into fine strips.

2. 2.

   Drain the pickled cucumbers, let them dry and cut into fine sticks. Wash the apple, quarter it, remove the core and finely grate it. Mix with lemon juice. Combine all vegetables. Dress with vinegar and oil, season with salt and pepper. Distribute the salad into glasses and chill.

3. 3.

   Place the egg yolks with salt and mustard in a bowl. Whisk with a whisk and gradually drizzle in the oil in thin streams while stirring continuously. The mayonnaise should be glossy and thick‑creamy. Fold in the chives.

4. 4.

   Serve a spoonful of mayo over each glass of onion salad.