Here’s a quick and easy Charred Scallion salad dressing that plays well either warm or chilled, and offers an added flavor boost from a quick char of the scallions greens (flavor impact – huge, effort required – almost nothing).
Our friend Chef Libby happened to mention this dressing in passing during a conversation a few weeks ago; she was actually talking about (with enthusiasm) how much fun they’ve been having in her catering kitchen roasting late season vegetables and serving them up with a variety of dressings, drizzles, and vinaigrettes, both for the flavor and to add a bit of flair and interest.
We’ve long been fans of the lowly scallion or green onion around our camp, and often find ourselves throwing a few on the grill regardless of what protein is sizzling away right beside them.
This dressing comes together in a just a few minutes and uses ingredients you’ll almost always have on hand in the kitchen.
I just served this over cauliflower florets we roasted under and alongside Friday’s slow roasted gojuchang chicken – wow was that tasty.
3 medium scallions (green onions)
7 tbsp EVOO or avocado oil (divided, see below)
2 tbsp freshly squeezed lemon juice
2 tbsp rice vinegar
1 tbsp good Dijon mustard
1 tbsp avocado or olive oil mayo (use this one)
Good salt and fresh ground pepper to taste
Trim and clean the scallions, then divide the white parts from the green. Finely chop the white sections and place in a small bowl.
Now finely chop the green sections, then heat 1 tbsp of your oil of choice in a small skillet (medium heat). Sauté the green pieces until lightly charred and crispy, add the chopped white pieces.
Now whisk in the lemon juice, rice vinegar, mustard, and mayo; season lightly with the salt and pepper. Gradually whisk in the remaining oil until a smooth emulsion forms; taste and season again for salt and pepper.
Dress that salad or drizzle over the veg of the day, and go to it.
Enjoy.
