You've probably already seen that there are no trifles when preparing food and the taste of dishes largely depends on literally every ingredient. It is important here not only to choose the right products, but also to process them correctly, including even the method of cutting. It would seem that it could be easier than chopping onions for a salad, but there is a secret that will make your salad even tastier. If you haven't tried pickling onions for salad yet, we advise you to do it.
Instructions
Step 1
Red Crimean and white Central Asian onions are considered ideal for salads. They are not as pungent as regular onions and are more sugary. Take an onion, peel it, cut off the part where the roots grow and cut it in half. You don't need to cut off the tail - it is convenient to hold the onion for it while cutting. Use a sharp knife to cut the onion into thin half rings and place in a bowl.
Step 2
If this is an ordinary onion, then pour boiling water over it for a few seconds, pour red and white onions with cold water. Stir the onion and drain.
Step 3
Add half a teaspoon of balsamic vinegar or freshly squeezed lemon juice to the onion, salt and squeeze lightly. Leave to stand to marinate and let the juice out. After that, you can put it in a salad or simply serve it along with fresh herbs for fried meat.
