I want to add pickled red onions to the top of a simple bibb lettuce salad with an orange vinegarette and toasted pecans to accompany a frittata. I've noticed some recipes call for oregano or cilantro which sounds great if I was making tacos but I want to keep it simple.
Some techniques include pouring boiling water over them before you brine and others don't. I want the color of them to really pop and have a nice flavor. What's the best method and recipe for this? Thanks.