Tag Archives: scallions

The Silver Palate’s Green Sauce

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  • 2 cups fresh parsley leaves
  • 3 scallions (green onions, white and green parts), sliced
  • 1/2 cup fresh dill sprigs
  • 3 anchovy fillets, drained
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon capers, drained
  • 6t ablespoons fresh lemon juice
  • 3/4 cups olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 hard-cooked eggs, finely chopped
  1. Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs. Makes 1 1/2 cups

A sauce in spring green that goes with everything from asparagus to salmon to Easter hams and lambs (and the perfect place to put those leftover hard-boiled eggs). Adapted slightly from The Silver Palate Good Times Cookbook

Make a huge batch on Easter. Set it out on the table with your lamb or ham. The next day, spoon it over poached salmon. Bundle boiled new potatoes all up in it, then take them to work with you. Pool it on top of grilled chicken, or shrimp, or steak. Dunk spears of blanched asparagus. And radishes. And fennel.

There’s almost nothing you will cook for dinner this season (or the next) that you won’t want to cover in green sauce.

 

Tangy-Sweet Salmon and Rice Salad

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• 1 cup jasmine or basmati rice
• Coarse salt
• 4-5 scallions, finely chopped
• 1/4 cup chopped fresh parsley leaves
• 1/4 teaspoon peppercorns
• 1/2 pound fresh wild salmon or 1 can of salmon
• 1/4 cup pine nuts, lightly toasted (opt)
• 1/4 cup golden raisins (opt)
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1/2 cup fresh mint leaves, cut in fine strips

1. Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.

2. Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.

3. Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. You can prepare the salad 6 to 8 hours ahead of eating. If made ahead, refrigerate until ready to serve. Garnish with mint. Serves 6 as a side dish

Crunchy Noodle Salad – Ina Garten

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Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 tsp red pepper flakes
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook
according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Caribbean-style black bean and rice salad

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½ c. olive oil
¼ c. cider vinegar
1 tbsp. Dijon mustard
1 tsp. Cumin
1 tsp. Minced garlic
1 15-ounce can black beans, drained
¾ c. chopped red pepper
¾ c. chopped yellow pepper
¾ c. chopped green onions
2 c. cooked rice (about 1 c. raw) cooled

Whisk oil, vinegar, mustard, cumin, and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.

Combine rice, beans, pepper and onions in a large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate)

6 Servings.