Grilled scallion vinaigrette with egg and mustard

Elevate your dishes with this zesty Grilled Scallion Vinaigrette featuring a perfect blend of olive oil, vinegar, a hint of sugar, and grilled scallions. Enriched with a smooth egg and tangy mustard, this versatile dressing adds a burst of flavor to salads, meats, or roasted veggies.

12 Mar 2024
Cook time 25 min
Prep time 10 min
4 Servings
6 Ingredients

Grilled scallion vinaigrette with egg and mustard is a delightful and unique recipe that combines the smoky flavors of grilled onions with the tanginess of vinegar and mustard. This versatile dressing can be used to enhance salads, grilled vegetables, or even serve as a dipping sauce for bread. The addition of egg adds richness and body, making this vinaigrette both flavorful and satisfying.

Ingredients:

2 tbsp olive oil

27g

1 tbsp vinegar

15g

1/4 tsp sugar

1.05g

18 onions

450g

1 egg

50g

1 tsp mustard

Instructions:

1. Prepare the Grill:
- Preheat your grill to medium-high heat.

2. Grill the Scallions:
- Trim the roots and the tough green tops off the scallions, leaving the white and pale green parts.
- Lightly coat the scallions with a bit of the olive oil to prevent sticking.
- Place the scallions on the preheated grill and cook for about 4-5 minutes, turning occasionally until they are tender and charred in spots. Remove them from the grill and allow them to cool slightly.

3. Boil the Egg:
- Place the egg in a small pot of cold water. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook for 9-12 minutes for a firm boil.
- Transfer the egg to a bowl of ice water to cool. Once cooled, peel the egg and set it aside.

4. Make the Vinaigrette:
- In a blender or food processor, combine the grilled scallions, olive oil, vinegar, sugar, mustard, and the peeled boiled egg.
- Blend until the mixture is smooth and well-combined. Taste and adjust the seasoning if necessary (you can add salt and pepper to taste).

5. Serve:
- Transfer the vinaigrette to a serving dish or a bottle for drizzling.
- This vinaigrette can be used immediately or stored in the refrigerator for up to a week.

Tips:

- Make sure to evenly coat the scallions with olive oil before grilling to ensure they cook evenly and don't stick to the grill.

- Grill the scallions until they are lightly charred and tender, which can take about 3-5 minutes per side depending on the heat of your grill.

- Allow the grilled scallions to cool slightly before chopping to make handling easier.

- For a smoother vinaigrette, consider blending the ingredients in a food processor or blender.

- Taste and adjust the seasoning of your vinaigrette with salt and pepper before serving to suit your preferences.

- Store any leftover vinaigrette in an airtight container in the refrigerator for up to 3 days.

- If you prefer a thicker vinaigrette, you can add a little more mustard or even a small amount of mayonnaise.

Grilled scallion vinaigrette with egg and mustard offers a robust and tangy flavor profile that is sure to elevate your dishes. By following these tips and making slight adjustments based on personal preference, you can create a vinaigrette that complements a wide range of meals. Enjoy experimenting with this recipe and adding your own unique touch.

Nutrition Facts
Serving Size	140 grams
Energy
Calories 66kcal	3%
Protein
Protein 2.54g	2%
Carbohydrates
Carbohydrates 10g	3%
Fiber 2.19g	6%
Sugar 7g	7%
Fat
Fat 8g	10%
Saturated 1.40g	5%
Cholesterol 50mg	-
Vitamins
Vitamin A 22ug	3%
Choline 50mg	9%
Vitamin B1 0.06mg	5%
Vitamin B2 0.08mg	6%
Vitamin B3 0.14mg	1%
Vitamin B6 0.14mg	8%
Vitamin B9 30ug	8%
Vitamin B12 0.13ug	5%
Vitamin C 9mg	10%
Vitamin E 0.16mg	1%
Vitamin K 0.51ug	0%
Minerals
Calcium, Ca 24mg	2%
Copper, Cu 0.04mg	0%
Iron, Fe 0.55mg	5%
Magnesium, Mg 12mg	3%
Phosphorus, P 60mg	5%
Potassium, K 230mg	7%
Selenium, Se 4.32ug	8%
Sodium, Na 30mg	2%
Zinc, Zn 0.39mg	4%
Water
Water 120g	-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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