From Magnolia's restaurant in Charleston, SC
|2 peak-of-the-season tomatoes||1 tsp. plus 1/8 tsp. fine sea salt|
|2 cups thinly sliced rings of Vidalia onion||2 Tbsp. extra virgin olive oil|
|2 Tbsp. mayonnaise||Dash white pepper|
|3 Tbsp. white vinegar||1 Tbsp. Italian parsley chiffonade|
|1 Tbsp. sugar|
Gently rinse the tomatoes with cold water and hand dry. Slice very thin (1/8 inch) and arrange in a circle of overlapping slices.
To make the onion salad: Place the onion, mayonnaise, vinegar, sugar, salt, olive oil, and pepper in a bowl. Toss together and allow to marinate from 20 minutes to 1 hour in the refrigerator.
Place a little nest of the onion salad in the center. Drizzle with some of the marinade from the Onion Salad and sprinkle with parsley and sea salt.
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