Cooking Classics
The Technique
Scallion Vinaigrette
Scallion Vinaigrette is a wonderful combination of flavors that may be prepared & drizzled over a variety of leafy greens & seasonal vegetables for a healthy dinner solution. Look to The Basics: Lemons for pointers on capturing the juice using a citrus reamer while The Basics: Garlic details this flavorful aromatic. Any remaining dressing may be placed in an airtight container & stored in the refrigerator up to 5 days. Use a whisk to blend it just before serving. Learn how to make a striking yet tasty vinaigrette that you’ll reach for all summer long.
Scallion Vinaigrette
makes 1 cup
6 small scallions
2/3 cup white wine vinegar
1/2 cup olive oil
2 Tbsp honey
3 garlic cloves, cut into pieces
1 Tbsp fresh lemon juice
Kosher salt & freshly ground pepper
Trim the scallions. Remove the white portion & save for another use, if desired. Slice the light & dark green portion & puree them with the next 5 ingredients on High speed in a blender or food processor until the scallions are finely chopped, about 1 minute. Stop to scrape down the sides using a rubber spatula as necessary. Season with salt & pepper. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Trim Scallions
Caprese Pasta Salad which features penne rigate uses Scallion Vinaigrette to season flawlessly. The white portion of scallions have a sharp flavor so many times recipes call to omit them for a more balanced flavor. The honey aides in emulsifying the ingredients as well as sweeten them.
The Technique
Trim the scallions using a freshly sharpened chef knife before using them in recipe applications such as this by cutting the tips & the ends away. Remove the white portion & save for another use. Line up the green portions on a cutting board & slice them into several pieces so they chop more easily in the food processor or blender.
The Tune
“On The Sunny Side Of The Street” Billie Holiday
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Be sweet.
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