Charred Spring Onions Recipes

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LETTUCE SALAD WITH CHARRED SPRING ONIONS



Lettuce Salad With Charred Spring Onions image

Provided by Frank Bruni

Categories     quick, salads and dressings

Time 25m

Yield 2 servings

Number Of Ingredients 9

3 ounces shelled unsalted walnuts
1 teaspoon honey
1 tablespoon champagne vinegar
1/4 cup plus 1 tablespoon extra virgin olive oil
Salt
freshly ground black pepper
6 spring onions or scallions, trimmed of roots
6 ounces mixed baby greens (arugula, red oak, romaine, watercress)
Small piece (about 1 ounce) of Parmigiano-Reggiano

Steps:

  • Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and rub in towel to remove bitter outer skins. Lift nuts from towel, leaving skins behind, and set aside.
  • Prepare a vinaigrette: In a small bowl, combine honey, vinegar and 1/4 cup olive oil. Season with salt and pepper to taste.
  • Preheat a grill, and rub spring onions with 1 tablespoon oil. Quickly grill onions, about 1 minute a side. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette. Cover and set aside to cool.
  • To serve, place baby greens in a serving bowl. Add walnuts, onions and remaining vinaigrette. Toss well. Use a vegetable peeler to shave shards of cheese over the salad. Serve immediately.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 53 grams, Carbohydrate 15 grams, Fat 64 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 532 milligrams, Sugar 6 grams

CHARRED SPRING ONION AND SESAME-CHILE BUTTER



Charred Spring Onion and Sesame-Chile Butter image

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Provided by Andrew Knowlton

Categories     Bon Appétit     Condiment/Spread     Condiment     Butter     Green Onion/Scallion     Summer     Chile Pepper

Yield Makes about 2 cups

Number Of Ingredients 6

6 spring onions
1 tablespoon vegetable oil
Kosher salt, freshly ground pepper
2 tablespoons shichimi togarashi or 1 tablespoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
1 cup (2 sticks) unsalted butter, room temperature

Steps:

  • Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
  • Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
  • Do Ahead
  • Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

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