Grilled Scallions with Dijon Vinaigrette

I was first introduced to the idea of eating whole scallions by my husband and his parents. They put a little salt in the bottom of a glass, trim off the rooty tips of the scallions, and simply dip them into the salt and eat them. As crazy as it sounded when I first tried it, it’s actually a really tasty way to eat them. It got me looking at scallions differently, and made me realize they don’t just have to be a garnish.

And since I’ve tried grilling just about anything and everything—including grapes (done it) and pound cake (did it)—it was only a matter of time before I’d come up with grilled scallions. Grilling them takes away some of their sharp bite, and the char will only enhance their amazingness. Pour a little warm (or cool works, too) Dijon vinaigrette on top, and it’s the perfect side dish for a grilled main. Try them next to the Grilled Rib-Eye Steaks with Mushroom-Shallot Butter. Beyond delicious. Perfect for those summer nights spent on the patio, and mighty pretty on a plate, too.

SERVES 4 TO 6 • TOTAL TIME: 20 MINUTES

INGREDIENTS:

2 bunches scallions

1 tablespoon olive oil

¼ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

¼ cup Warm Dijon Vinaigrette

DIRECTIONS:

• Heat a grill with a medium to medium-high flame. If you are using a grill pan, heat over medium to medium-high heat.
• On a rimmed baking sheet, toss the scallions with the olive oil, salt, and pepper.
• Place the scallions on the grill grates and grill for 3 to 4 minutes before turning them. Then grill for 2 to 3 minutes more on the other side.
• Transfer the scallions to a platter and drizzle with the warm Dijon vinaigrette. Serve immediately.