Charred Tomato And Scallion Salad Recipes

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CHARRED TOMATO AND SCALLION SALAD



Charred Tomato and Scallion Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 beefsteak tomatoes, cut into 1/2-inch slices
1 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1 lemon, halved

Steps:

  • Preheat an outdoor grill or grill pan to high heat.
  • Toss the tomatoes and scallions in a bowl with the oil, salt and pepper. Place on the grill and cook until the tomatoes and scallions have a char, 2 to 3 minutes per side. Remove to a cutting board and roughly chop the scallions. Transfer to a serving platter and squeeze lemon juice over the top.

CHARRED SCALLION CREMA



Charred Scallion Crema image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 1 1/2 cups

Number Of Ingredients 5

4 scallions
1 cup sour cream
2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)
1 tablespoon dark agave syrup
1 teaspoon smoked black Hawaiian salt, plus additional as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Place scallions on a quarter-sheet pan fitted with a wire rack. Bake until charred and dehydrated, 20 to 30 minutes. (You can also grill the scallions, turning every 2 to 3 minutes, over medium-high heat until charred, 10 to 12 minutes.) Let cool completely.
  • Place scallions in a mini food processor and pulse until finely chopped. Add sour cream, adobo, agave and salt and pulse until blended. Season to taste with additional salt.

CORN, TOMATO, AND SCALLION SALAD



Corn, Tomato, and Scallion Salad image

Provided by Food Network

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 7

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Steps:

  • Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes.
  • Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
  • Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

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