Hue and Cry: Scallion Vinaigrette

Spice up a salad with this scallion vinaigrette recipe.

February/March 1995
By Susan Belsinger and Carolyn Dille 
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Makes about 1/2 cup

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In late winter and early spring, scallions are often very inexpensive. This vinaigrette uses an entire bunch (usually six) in a dressing that is equally good with green or vegetable salads. Dill or tarragon complement many winter vegetables—beets, carrots, cauliflower, potatoes—particularly well. This recipe makes a small batch of vinaigrette; use it sparingly as it is very flavorful.

  • 1 bunch scallions, trimmed to about 3 inches of green
  • 2 tablespoons white wine vinegar or ­tarragon vinegar
  • 1/3 cup extra-virgin olive oil
  • 3 sprigs fresh dill or tarragon
  • Salt and freshly ground pepper


1. Slice the scallions 1/4 inch thick. Place them in the container of a blender or food processor along with the vinegar, olive oil, and herb sprigs. Blend or process about 1 minute, or until the vinaigrette is thick.

2. Season the vinaigrette with salt and pepper. Adjust with a few drops of vinegar or oil if necessary. Store as long as two days in the refrigerator.

Click here for the original article, Hue and Cry.

Susan Belsinger of Brookeville, Maryland, and Carolyn Dille of San Jose, California, were formerly partners in a cooking and catering enterprise that took them around the world. They have coauthored many outstanding cookbooks; their current work in progress, The Onion Book, will be published by Interweave Press.
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