The Underappreciated Scallion
Scallion, green onion, spring onion, green shallot… whatever you call it, the humble scallion gets short shrift in most kitchens. Sure, it’s a wonderful, fresh-sharp garnish to soups, noodle dishes, and salads. It plays a welcome, supportive role in some sushi maki. It also ups the zing in dips and spreads. Rarely, however, does the scallion get to play a more central role. And it should! Pan-roasted, broiled, or grilled with a light coating of olive oil and a sprinkling of salt, the scallion’s bite mellows into a mild, sweet, bright flavor worthy of being a side dish all on its own. Try it and see!
Lightly Charred Scallions
1 bunch scallions
pinch of salt
Optional: drizzle of salad dressing (I used Ranch) or fresh lemon juice
Cut off the scallions’ root tips, then slice scallions into chunks about 4 inches long. Rub or toss the scallions with olive oil until lightly coated. Sprinkle with a pinch of salt. Place under the broiler or on the grill, watching carefully and turning until lightly browned on all sides. Alternatively, roast in a frying pan over high heat, turning until browned on all sides. This should take just 3-4 minutes, no matter which cooking method you use. Serve plain, with a drizzle of dressing, or a spritz of fresh lemon juice.