Like last year, the first thing to emerge in my garden is the scallions. Because they are perennials, they come back to life the minute the temperatures rise about freezing. And after a week of warm-ish temperatures, I have enough to harvest some.
Scallions are a staple in my cooking. I love the fresh oniony flavor that is mild enough that I can still have an intimate conversation without offending anyone (including myself). I always have a bunch in the fridge (when I don’t have them in the garden), along with onions, garlic and lemons. And when I cook Asian-style, I usually make a garnish salad or relish with a heavy dose.
The first cutting of the season is more tender than later cuttings. They haven’t been wind-blown and rained on enough to make them hardy. Not a big deal, but I need to be careful not to add them to a dish until the very last minute as they wilt quickly.
Last week, some friends gathered for a pot-luck dinner. I brought Korean marinated chicken thighs, and garnished it with a salad of carrots, cucumbers, Asian pears, and lots and lots of scallions.
Cool Crunchy Salad
1 rib celery, julienne
1 pear, julienne
3 carrot, peeled and julienne
1 cucumber, peeled and julienne
6 scallions, julienne
1 ½ tsp. vinegar
1 ½ tsp. lemon juice
2 tsp. Sugar
1 tbs. sesame oil
½ tsp. salt
Mix everything together.
I wish I had a constant supply of scallions. It would really come in handy. Your salad sounds great – just the kind of thing I’m looking forward to when the veggies become available.
This sounds like a deliciously unusual salad. YUM
In my garden, the first thing up are chives. I’m not as crazy about chives as I am about scallions — wish I’d planted some.
T.W. – They are a great staple for the pantry!
Kathleen — it is! And so simple too.
Lydia — Do you need me to buy you some scallion seeds? I really see no reason to deny yourself.
this salad sounds great. I grew in Louisiana where we garnish just about everything with scallions. My mom often substituted them for leeks in recipes, since you don’t see leeks often in the groceries in the South. I never cooked with a a real leek until I moved up North. I used to just chopping scallions up and garnishing my gumbo or etouffe, so I’m glad to know about another use for these tasty veggies.
This looks delicious! Thanks for stopping by my blog. I will be visiting you again!
Citrus Quark — Aren’t leeks part of the Louisiana “trilogy”? So interesting about your experience.