Makes about 1/2 cup
In late winter and early spring, scallions are often very inexpensive. This vinaigrette uses an entire bunch (usually six) in a dressing that is equally good with green or vegetable salads. Dill or tarragon complement many winter vegetables—beets, carrots, cauliflower, potatoes—particularly well. This recipe makes a small batch of vinaigrette; use it sparingly as it is very flavorful.
- 1 bunch scallions, trimmed to about 3 inches of green
- 2 tablespoons white wine vinegar or tarragon vinegar
- 1/3 cup extra-virgin olive oil
- 3 sprigs fresh dill or tarragon
- Salt and freshly ground pepper
1. Slice the scallions 1/4 inch thick. Place them in the container of a blender or food processor along with the vinegar, olive oil, and herb sprigs. Blend or process about 1 minute, or until the vinaigrette is thick.
2. Season the vinaigrette with salt and pepper. Adjust with a few drops of vinegar or oil if necessary. Store as long as two days in the refrigerator.
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Susan Belsinger of Brookeville, Maryland, and Carolyn Dille of San Jose, California, were formerly partners in a cooking and catering enterprise that took them around the world. They have coauthored many outstanding cookbooks; their current work in progress,
The Onion Book, will be published by Interweave Press.