Ingredients:

  • 2 large red onions, paper-thin half-moons (400g)
  • 1 tsp coarse sea salt
  • 2 tbsp ground sumac
  • 1 cup fresh flat-leaf parsley, roughly chopped (30g)
  • 1/2 lemon, juiced (approx. 1 tbsp)
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Peel 2 large red onions. Remove the papery skin and the first tough layer underneath.
  2. Slice into paper thin half moons. Aim for a thickness of about 3mm until you can almost see through them.
  3. Transfer to a bowl. Sprinkle 1 tsp coarse sea salt over the onions.
  4. Massage the onions. Use your hands to rub the salt into the layers for 3 minutes until they begin to soften and release liquid.
  5. Let them rest. Allow the onions to sit for 10 minutes. This is the maceration phase where the magic happens.
  6. Rinse and drain. Briefly rinse the onions in cold water to remove excess salt, then pat them dry with a towel until they no longer feel slippery.
  7. Add the sumac. Sprinkle 2 tbsp ground sumac over the onions and toss well.
  8. Incorporate the herbs. Fold in 1 cup roughly chopped flat leaf parsley.
  9. Emulsify the dressing. Whisk the juice of 1/2 lemon with 1 tbsp extra virgin olive oil and pour over the salad.
  10. Final bloom. Let the salad sit for another 5 minutes until the color turns a deep, glowing magenta.