Scallion Vinaigrette

5,477 Ratings

Bobby Flaynever 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.More Salad Dressing Recipes More Recipes by Bobby Flay

ByBobby Flay

August 2010

Gallery

Credit: © Kana Okada

Recipe Summary

total:

10 mins

Yield:

Makes 1 cup

Ingredients

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

Directions

Step 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.

Advertisement

Notes

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

Be the first to review! No reviews yet.

Advertisement