Lunch: Grilled Scallions Vinaigrette
Recipe by Ian Knauer Scallions are often treated more like a garnish than a vegetable, but they make an excellent side dish when grilled and tossed with a simple vinaigrette.
Ingredients
3 bunches large scallions, trimmed
2 tablespoons extra-virgin olive oil, divided
1 tablespoon white-wine vinegar
1 teaspoon grainy mustard
1/4 teaspoon sugar
1 hard-boiled large egg, peeled and chopped
Instructions
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
