Scallions are a wonderfully versatile ingredient, but not always easy to prep cleanly. Here’s a simple trick to getting nice little pieces, without that “daisy chain” we all can get if we don’t get a perfect slice.
Unless a recipe instructs you otherwise, use the white and the green parts – just snip off the root, and the top 1 to 3 inches of green, whatever part doesn’t look so fresh and appealing. The rest is good to use, and adds color as well as flavor. Chopped scallions are a great garnish/topping for all kind of dishes from Asian to Mexican to your good old American dishes, like a potato salad.