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. 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.
Click here for the original article, Hue and Cry.
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