Getting to Cooked
Scallion oil is a great little accent to brush on grilled fish or roasted vegetables, or drizzle on a soup like Parsnip-Hazelnut Soup. It’s also a great way to maximize your scallions if you tend to just use the white ends in your cooking.
Time: 10 minutes
Makes about ½ cup
1 bunch scallions, trimmed and cut into 2-inch pieces
½ cup olive oil
½ teaspoon fine sea salt, plus more to taste
1. Heat a small saucepan of salted water to a boil. Have ready a medium bowl filled with ice water. Blanch the scallions in the boiling water for 1 minute, then drain and shock them in the ice water. When cool, drain the scallions and shake the strainer to remove excess water.
2. In a blender, puree the scallions, oil, and salt to make a very smooth mixture. If you are fancy, you can strain the oil through a fine-mesh strainer, letting it drip for a while to extract all the tasty oil. I am not typically fancy.
3. Store in the refrigerator in an airtight container for up to 1 week.