My F&W
quick save (...)
Scallion Vinaigrette
© Kana Okada

Scallion Vinaigrette

  • TOTAL TIME: 10 MIN
  • SERVINGS: Makes 1 cup
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE

Bobby Flay never met a chile he didn't like. Here, he uses jalapeños in a versatile dressing that's as good on delicate greens as it is on grilled vegetables, fish or meat.

  1. 6 scallions, pale and dark green parts only, coarsely chopped
  2. 1 jalapeño, seeded and chopped
  3. 3 tablespoons sherry vinegar
  4. 3 tablespoons water
  5. 1 teaspoon honey
  6. 1/4 cup plus 1 tablespoon canola oil
  7. 3 tablespoons chopped cilantro
  8. Kosher salt and freshly ground pepper
  1. In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve.
Notes Two Tablespoons 92 cal, 9 gm fat, 0.6 gm sat fat, 3 gm carb, 1 gm fiber.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.