Green Onion Vinaigrette Food

GREEN ONION VINAIGRETTE

Steps:

• Chop the green onion, separate the white parts for the green tops.
• Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.
• Once it's mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper or honey.
• Serve immediately or cover and refrigerate for future use.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Steps:

• Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

GREEN ONION AND GINGER VINAIGRETTE

Steps:

• Combine the olive oil plus the green onions, ginger, garlic, lime juice, vinegar, honey, salt, and pepper in a bowl and mix well. Season to taste and set aside.

GREEN ONION VINAIGRETTE

Steps:

• Add all ingredients to blender and blend until smooth.
• Makes about 1 cup dressing. Shake if ingredients separate after time in fridge.
• Due to the fresh green onions, this dressing is best used within 2-3 day.
• Delicious on salads, as a dip, on grilled chicken, etc!

SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE

Steps:

• Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
• Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
• Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
• Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
• Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.

SPINACH SALAD W/GREEN ONION VINAIGRETTE

Steps:

• SALAD: Toss iceberg lettuce, spinach, onion, mushroom slices, grated Swiss chees and bacon in large bowl.
• DRESSING: Combine all ingredients in a blender and blend well.
• Just before serving pour dressing over the salad and toss.
• You can also serve the dressing to the-side of the salad.

SWEET ONION VINAIGRETTE

Steps:

• Whisk together all ingredients except oil.
• Gradually add oil in a slow, stedy stream, whisking constantly until smooth.
• Cover and chill 30 minutes or more or until ready to serve. Great over salads and also roasted vegetables, fish, meat, rice, etc.

GREEN BEANS WITH RED ONION AND MUSTARD VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
• Transfer oil with seeds to a large bowl.
• Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
• Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes.
• Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
• Have ready a large bowl of ice and cold water.
• Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain in a colander and plunge into ice water to stop cooking, then drain well.
• Toss beans with vinaigrette and salt and pepper, to taste.
• Serve at room temperature or chilled.
• gourmet magazine -- sara moulton.