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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.
Lemon and Scallion Chicken Stir Fry
Zoodle Salad with Scallion Vinaigrette
Salmon Salad with Jalapeno Scallion Dressing
Herby Scallion Chicken
Pasta with Creamy Sundried Tomato and Scallion Sauce
Casserole of Shrimp and Hearts of Palm (Camarões com Palmito)
Roasted Potatoes with Arugula-Basil Dipping Sauce
Summer Corn, Tomato and Bacon Salad
Mexican Pizza with Avocado Crema
Congee (Chinese Rice Porridge)
Sesame Asparagus and Shiitake Mushrooms
Classic Potato Salad with Celery and Fresh Thyme
Southwest Black Bean and Corn Salad
Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado
Bulgur Wheat, Sweet Potato and Black Bean Gratin
