A delightful twist on the classic Brazilian onion salad, enhanced with a touch of herbs and a simplified preparation process.
Peel the onions and slice them into thin rings.
Use a sharp knife to achieve uniform slices, which ensures even marination.
Place the onion slices in a bowl of ice water and let them soak for 15 minutes.
Soaking the onions in ice water helps to reduce their pungency and makes them crispier.
In a separate bowl, whisk together the red wine vinegar, olive oil, sugar, salt, and black pepper.
Whisk the dressing until the sugar dissolves completely for a smooth consistency.
Drain the onions and pat them dry with a clean kitchen towel.
Ensure the onions are dry to prevent diluting the dressing.
Combine the onions and dressing in a bowl, tossing to coat evenly.
Toss gently to avoid breaking the onion rings.
Garnish with freshly chopped parsley before serving.
Add the parsley just before serving to maintain its vibrant color and freshness.
