You Rap Scallion!
In the summer, I love to make things like egg salad, tuna salad, and chicken salad. I eat scoops of salad wrapped like burritos in big green lettuce leaves (also included in our CSA boxes, conveniently.) Scallions are a welcome addition to all these dishes.
I also love scallions chopped fresh on top of summer lettuce salads, as well as sprinkled raw over in-season vegetables like steamed or boiled zucchini. Recently, I talked up a grilled cole slaw that was full of scallions. If you have a grill, please make it.
Scallions also add zip to homemade salad dressing (olive oil, red wine vinegar + a tablespoon of chopped scallion, plus salt and pepper, is delicious.)
But the question got me thinking about more creative applications. Here are a few additional ideas. I haven’t made all of them, but I would. For you, I would!
This nice-looking recipe is 100% Paleo and there’s a great video tutorial. Don’t worry if you don’t have a “Magic Bullet” to chop your garlic, ginger and scallion - just chop it quickly by hand. (Insert snooty commentary about Magic Bullets here. Really? Magic? Knives are the non-magical tools that grownups use.)
Scallions go *great* with eggs. Here’s a Thai-inflected savory omelette recipe; substitute olive oil, bacon fat, lard or coconut oil for the vegetable oil.
3. Scallion and Mushroom Frittata via Martha Stewart (contains cheese)
Again with the eggs.
Yes, that happened a couple times, didn’t it?
That’s what I’m up to in scallionland. What about you?