I believe almost all of us could identify a scallion or a green onion at the grocery store or farmer’s market, but did you know they are also known as spring onions, sibies, or a Welsh onion? Given these names, one might think that scallions are a native species in Wales. However, the term Welsh onion, actually stems from the German word “welsch”, meaning foreign. Scallions are native to Asia and were first described in Chinese medical documents approximately 2,000 years ago.
One night, I was planning on grilling some fresh corn on the cob, bell peppers, mushrooms, and half an onion I found in the refrigerator. It was my feeble attempt at cleaning out the refrigerator at the week’s end. While foraging in the depths of my vegetable crisper, I happened upon a beautiful bunch of fresh scallions from my CSA delivery. I decided to throw those on the grill and blend them into a tangy sauce to top the grilled vegetables and potatoes roasting in the oven. It turned out to be a delicious and easy experiment.
Grilled scallion vinaigrette is a great topping for grilled or roasted vegetables, mixed greens, as a burger topping, or for dipping raw vegetables and pita bread.
Grilled Scallion Vinaigrette
- 1 large bunch scallions
- 1 tbsp dijon mustard
- 1/4-1/2 tsp cumin seed toasted
- 1 lemon juiced
- 1/4 cup olive oil plus more if needed (substitute water if oil free)
- salt and pepper to taste
- Heat grill to 450 degrees F.
- Trim ends from scallions. Slice each scallion in half lengthwise.
- Place scallions in a grill basket and lightly spray with oil.
- Grill for 5-7 minutes until charred but not completely blackened.
- In a small pan, dry toast the cumin seeds over medium heat for 30-45 seconds until fragrant. Remove from heat.
- Add grilled scallions, mustard, lemon juice, 1/4 tsp toasted cumin, 1/4 cup of olive oil to a blender. Process until smooth.
- Taste and add salt, pepper, or additional cumin. If vinaigrette is too thick, add more olive oil 1 tbsp at a time until you reach desired consistency.