Created with Sketch. ADD YOUR REVIEW 2 Reviews
Hands-on Time
22 Mins
Total Time
22 Mins
Yield
Serves 4 (serving size: 1 salad)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Step 1

Preheat charcoal or gas grill to medium heat.

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews