Hue and Cry: Scallion Vinaigrette

<p>
<em>Makes about 1/2 cup</em>
</p>
<p>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.</p>
<ul>
<li>1 bunch scallions, trimmed to about 3 inches of green</li>
<li>2 tablespoons white wine vinegar or ­tarragon vinegar</li>
<li>1/3 cup extra-virgin olive oil</li>
<li>3 sprigs fresh dill or tarragon</li>
<li>Salt and freshly ground pepper</li>
</ul>
<p>
<br />
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.</p>
<p>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.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/hue-and-cry.aspx”>Hue and Cry</a>.</p>
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<em>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,</em> The Onion Book<em>, will be published by Interweave Press.</em>