Marinated Scallions
These marinated scallions are a vibrant, textural delight that transforms a humble vegetable into a sophisticated side dish. The scallions are gently steamed until tender, then tossed in a sharp, runny dressing of mayonnaise and garlic vinegar. The result is a unique "squeaky" texture that is both refreshing and satisfying. The tangy acidity cuts through the richness of the mayo, creating a perfect balance of flavors. This dish is best served chilled, making it an ideal accompaniment to rich meats or grilled fish. It’s also fantastic as part of a cold appetizer platter or a light summer lunch. The garlic vinegar adds a deep, aromatic punch that lingers on the palate. For the best results, allow the scallions to marinate for several hours to fully absorb the flavors. This simple yet elegant recipe is sure to impress guests with its unexpected texture and bold taste.
Description
These marinated scallions are a vibrant, textural delight that transforms a humble vegetable into a sophisticated side dish. The scallions are gently steamed until tender, then tossed in a sharp, runny dressing of mayonnaise and garlic vinegar. The result is a unique "squeaky" texture that is both refreshing and satisfying. The tangy acidity cuts through the richness of the mayo, creating a perfect balance of flavors. This dish is best served chilled, making it an ideal accompaniment to rich meats or grilled fish. It’s also fantastic as part of a cold appetizer platter or a light summer lunch. The garlic vinegar adds a deep, aromatic punch that lingers on the palate. For the best results, allow the scallions to marinate for several hours to fully absorb the flavors. This simple yet elegant recipe is sure to impress guests with its unexpected texture and bold taste.
Ingredients
- 2 bunches scallions, trimmed
- 1 bunch greens (e.g., kale, mustard) or 1 small head lettuce (e.g., escarole, romaine)
- 4 cloves garlic, bruised
- 2 Tbsp mayonnaise
- 1 Tbsp garlic vinegar
Directions
- 1 Wash and trim the scallions. If they are large, cut them in half lengthwise to fit in your dish.
- 2
In a microwave-safe casserole dish, layer the greens and scallions, starting and ending with the greens.- 3
In each layer, scatter a few pieces of the bruised garlic cloves.- 4
Cover the dish and microwave until the scallion whites are tender and slightly translucent, about 7 minutes depending on wattage. The greens will wilt completely.- 5
Discard the wilted greens and garlic cloves.- 6
In a small bowl, whisk together the mayonnaise and garlic vinegar until well blended. The dressing will be very runny.- 7
Pour the dressing over the cooked scallions, turning them to ensure they are well coated.- 8
Chill for several hours, turning the scallions a few times, before serving.NoteChoose scallions with small white parts for the best texture.
If you cannot find garlic vinegar, make your own by boiling 2 cups white vinegar, pouring it into a sterilized glass jar, adding 4 bruised unblemished garlic cloves, sealing, and storing in a cool dark place for 3-6 weeks. Strain before use.
The scallions will have a unique "squeaky" texture when eaten, which is normal and part of the fun.
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