Scallion Vinaigrette

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


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  • Total Time:
  • Servings: Makes 1 cup
KEY: Spring, Summer, Well-Being, Dressings, Sauces & Condiments, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Staff Favorites, Dinner

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  • 6 scallions, pale and dark green parts only, coarsely chopped
  • 1 jalapeño, seeded and chopped
  • 3 tablespoons sherry vinegar
  • 3 tablespoons water
  • 1 teaspoon honey
  • 1/4 cup plus 1 tablespoon canola oil
  • 3 tablespoons chopped cilantro
  • Kosher salt and freshly ground pepper

How to make this recipe

  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.


Two Tablespoons 92 cal, 9 gm fat, 0.6 gm sat fat, 3 gm carb, 1 gm fiber.

Contributed By Photo © Kana Okada Published August 2010

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