Grilled Scallion Vinaigrette


Photo: Gina Marie Barone
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Ingredients

8 Organic Scallions, cleaned and trimmed
Extra Virgin Olive Oil, for grilling
Kosher Salt and Cracked Black Pepper
1 clove Garlic, minced
1 teaspoon Dijon Mustard
2 tablespoons Sherry Vinegar
1 tablespoon Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Italian Parsley, chopped
Salt & Pepper, to taste
Agave Nectar, to taste
PREHEAT GRILL

Preparation

1
Toss cleaned scallions in oil, salt and pepper
2
Mark scallions on both sides on the grill, gently- don't burn
3
Chop grilled scallions and set aside
4
IN A MINI FOOD PROCESSOR: add Minced Garlic
5
Add chopped scallions, mustard, vinegars, and pulse to blend
6
SLOWLY, drizzle olive oil in and blend to emulsify in processor
7
Add fresh basil and parsley, pinch of Kosher salt & lots of cracked pepper
8
Add 1 Tsp Agave Nectar
9
TASTE!!!
10
Adjust seasoning to suit your taste. More salt, spice or sweet...
11
Drizzle over fish, salad or grilled vegetables

Tools

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About

This recipe was created for California Sand Dabs. Drizzle the vinaigrette over freshly pan fried Sand Dabs and serve with some lemon wedges. I like to use a egg wash and a light coating of flour (gluten-free preferred). Approximately 6 - 8 oz. of sand dabs per person. These can be cooked in batches and held in a 195 degree oven until ready to eat. Eat right away!

Yield:

1.0 servings

Added:

Tuesday, June 29, 2010 - 8:39pm

Creator:

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