Roasted Scallion Vinaigrette
Servings
4Serving size
2 TablespoonsThis recipe can be multiplied and keeps well, refrigerated, about a week.
Ingredients
| 4 tsp. Olive oil (divided) |
| 8 large Green onions (green onions) |
| 1/4 cup No salt added vegetable stock |
| 2 100 grams White wine vinegar |
| 1 cup Honey |
| 1 to taste Black pepper |
| 1/4 tsp. Salt |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.