Clean onions well and cut off small root section, leaving as much white as possible. Trim green tops so there is about 2 inches green remaining and each onion is about 5 inches long.

Fill large skillet with water and bring to boil. Arrange onions flat in water and simmer gently for 2 to 3 minutes; drain well and refresh under cold running water. Pat dry with paper towels and arrange on large serving dish or on individual plates.

(Dressing): In small bowl, combine lemon juice, vinegar, mustard, salt and pepper; whisk in oil gradually. Taste and adjust seasoning if necessary. Pour over green onions and refrigerate until serving time.

Separate egg whites from yolks. Chop whites and press yolks through a sieve. At serving time, garnish onions with rows of chopped whites, a sprinkle of yolks and parsley. Makes 6 servings. Typed in MMformat by cjhartlin, msn@attcanada. Net

Cookbook Special.