Grilled Spring Onion Bulbs with Wagyu Beef, Miner’s Lettuce and Caper Mustarda

From: Chef Bruce Logue, La Pietra Cucina, Atlanta.  Yield: 2 servings.

Spring Onion Bulbs:
4 medium spring bulb onions, tops removed 3” above the bulb
2 Tbsp. extra virgin olive oil
to taste, salt and pepper
1 tsp. Pedro Jimenez vinegar or sherry vinegar


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