This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
Salad dressings are something that everyone should make on their own and not rely on bottled or prepared products. Not just because it is better for you, with fewer chemicals and less salt, fat, and sugar, but because the flavors are so much better. This roasted scallion dressing is a great example of that. It takes about 1 minute to get the scallions roasting and another two minutes to finish the dressing, and the result is a great blend of sweet green onions with a bit of spice and roasted umami flavors in a great vinaigrette. Simple, quick, and cheap.
Keep this in the fridge for salads, but it's also fantastic as a spread for your sandwiches.
The terms "green onion" and "scallion" are usually used interchangeably. As if that might not be confusing enough, green onions are also known as spring onions or salad onions. All are white onions that are harvested before they are mature. Scallions are often thought of as less mature, smaller onions.
Green onions are harvested before a bulb develops and this is the best way to determine the difference between the two. Scallions don't form as much of a bulb at the white base. You can use either in a recipe that calls for green onions or scallions, but you may find a wide variety in flavor. Scallions are generally milder, but when buying green onions there is no way to know how strong the flavor is until you actually put them to a taste test.
A single green onion weighs about an ounce and has 51 micrograms of Vitamin K.
Ramps have become very popular lately. Think of them as wild green onions on steroids. They're also known as wild leeks and I've even seen them listed as the Tennessee truffle. They have a stronger flavor - more like garlic and are not cultivated so are usually available only from March to June.
4 ounces green onions = 36 calories, 0g fat, 0g sat fat, 0 mono fat, 2g protein, 8g carbohydrates, 18mg sodium, 0mg cholesterol
Servings = 4 | Serving size =2 Tablespoons
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well, refrigerated, about a week. Note that cooking time does not include chilling time.
|4 tsp||extra virgin olive oil (divided)|
|8 large||scallions (green onions)|
|1/4 cup||no salt added vegetable stock|
|2 tsp||white wine vinegar|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 325°F.
Cut the green tops away from the white of the scallions.
When the oven is hot, place 1 teaspoon of the olive oil in the skillet and add the scallions. Reserve two pieces of the green tops for later.
Roast the scallions for 15 minutes, then turn the white part over so that both sides will be lightly browned. Stir the green tops into a pile to one side of the pan.
Roast for another 10 minutes.
Remove the pan from the oven and place the green tops on top of the white part of the onions and let them cool in the pan.
When cool, place the green onions, including the two pieces of reserved fresh tops, in a blender with the vegetable stock, vinegar, 3 teaspoons olive oil, honey, salt, and pepper.
Puree until smooth.
Chill well before serving.
Serving size = 2 Tablespoons
Servings = 4
Amount Per Serving
|Calories 61||Calories from Fat 42|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||4%|
|Vitamin A 10%||Vitamin C 16%|
|Calcium 4%||Iron 4%|
|Vitamin K 107 mcg||Potassium 140 mg|
|Magnesium 10 mg|