Scallion curls PDF Print E-mail

Scallion Curls

6 to 8 fresh scallions
Cold water
10 to 12 ice cubes

Trim bulbs from onions at point where stems begin to turn green. Trim remaining stems to a length of about 4 inches, cutting off tops if necessary. Reserve bulbs and remaining tops for another use. Using sharp scissors, cut each section of the green stems lengthwise into very thin strips down tot he beginning of the stem. Cut about 6 to 8 strips in each stem section. Fill a medium-size bowl about half full of cold water. Place scallions in water. Add ice cubes. Refrigerate until onions curl, about 1 hour.

Drain onion curls, then use as garnish.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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