Green Onion Vinaigrette Recipes

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a salad bowl, combine greens and vegetables. Drizzle with dressing and toss to coat. Store any leftover dressing in a refrigerator.

Steps:

• For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
• For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
• While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
• Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining 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.

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.

Steps:

• For the vinaigrette:
• Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.
• For the potatoes:
• Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.
• Heat the grill over medium-high heat.
• Brush the potato slices with oil on both sides and season with the spice rub on one side. Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down and cook until golden brown and a crust has formed, 2 to 3 minutes. Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer. Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Steps:

• Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
• Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
• Whisk oil and parsley into onion mixture, then toss with beans.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Steps:

• in a container of an electric blender, mix vinegar, sugar, mustard, salt, and pepper; process until blended.
• With blender on low speed, add oil in a slow steady stream. Add green onions; pulse two times. Serve over favorite salad greens. Makes about 1 1/3 cup