Kale Salad With Buttermilk Dressing And Pickled Onions

• 1 cup water
• 1 tablespoon granulated sugar
• 1/2 cup plus 1 Tbsp. apple cider vinegar, divided
• 2 1/4 teaspoons kosher salt, divided
• 1 red onion, thinly sliced
• 1 small red beet, sliced into 4 rounds
• 1/2 cup buttermilk
• 1/3 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped chives
• 1 small garlic clove, minced
• 1/4 teaspoon black pepper
• 1 bunch (about 12 oz.) curly kale, stems removed, torn into bite-size pieces
• 3 hard-cooked eggs, each cut into 8 pieces
• Whole parsley leaves,
• chopped chives,

1. Bring water, sugar, 1/2 cup vinegar, and 1 1/2 teaspoons salt to a boil in a small saucepan over high. Boil, whisking until sugar and salt dissolve, about 1 minute. Remove from heat.
2. Place onions and beets in a glass bowl; add vinegar mixture. Let stand at room temperature 1 hour. Drain and serve, or chill up to 2 weeks.
3. Whisk together buttermilk, mayonnaise, and olive oil in a bowl until smooth. Whisk in parsley, chives, garlic, and remaining 1 tablespoon vinegar. Stir in pepper and remaining 3/4 teaspoon salt.
4. Toss together kale, onion mixture, and 1/2 cup dressing. Top with eggs, parsley, chives, and croutons. Serve with remaining dressing.

water, sugar, apple cider vinegar, kosher salt, red onion, red beet, buttermilk, mayonnaise, olive oil, parsley, chives, garlic, black pepper, curly kale, eggs, parsley, chives

Taken from www.myrecipes.com/recipe/kale-salad-buttermilk-dressing-pickled-onions (may not work)