Grilled Scallion Vinaigrette
By: Gina Marie Barone
Published: Tuesday, June 29, 2010 - 8:39pm

Ingredients




8 Organic Scallions, cleaned and trimmed
Extra Virgin Olive Oil, for grilling
Kosher Salt and Cracked Black Pepper
1 clove Garlic, minced
1 teaspoon Dijon Mustard
2 tablespoons Sherry Vinegar
1 tablespoon Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Italian Parsley, chopped
Salt & Pepper, to taste
Agave Nectar, to taste
PREHEAT GRILL

Preparation

1 Toss cleaned scallions in oil, salt and pepper 2 Mark scallions on both sides on the grill, gently- don't burn 3 Chop grilled scallions and set aside 4 IN A MINI FOOD PROCESSOR: add Minced Garlic 5 Add chopped scallions, mustard, vinegars, and pulse to blend 6 SLOWLY, drizzle olive oil in and blend to emulsify in processor 7 Add fresh basil and parsley, pinch of Kosher salt & lots of cracked pepper 8 Add 1 Tsp Agave Nectar 9 TASTE!!! 10 Adjust seasoning to suit your taste. More salt, spice or sweet... 11 Drizzle over fish, salad or grilled vegetables

About


This recipe was created for California Sand Dabs. Drizzle the vinaigrette  over freshly pan fried Sand Dabs and serve with some lemon wedges. I like to use a egg wash and a light coating of flour (gluten-free preferred). Approximately 6 - 8 oz. of sand dabs per person. These can be cooked in batches and held in a 195 degree oven until ready to eat. Eat right away!