Rub 1 tablespoon olive oil evenly over onions. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill 6 minutes or until well marked and greens are tender, turning occasionally. Cool completely.
Combine Dijon mustard and vinegar in a small bowl, stirring with a whisk. Gradually add remaining 2 tablespoons olive oil, stirring with a whisk. Stir in parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Arrange 2 onions on each of 4 plates, and top evenly with tomatoes. Drizzle 1 tablespoon vinaigrette over each salad; top evenly with sliced eggs and minced chives.
JCT.Kitchen & Bar; The Optimist; King + Duke, Atlanta, GA
Wonderful salad. I used Walla Walla onion bulbs as I live in Washington state and deleted the eggs due to allergy. The dijon dressing really complemented the salad. I grilled the onions with the root on and then sliced it off before serving. I can't wait to make this salad again.
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