When we cook at home, we love simple, fast, and delicious. This recipe hits all those buttons, plus it's versatile. Toss it with greens for a traditional salad dressing, drizzle it over fish, use it for a crudité dip, coat some soba noodles. All tasty! It uses part of the green onion that sometimes goes into the compost - the darkest green tops. Even people who don't like green onions love it.
A blender is the key tool for this, although you could probably turn out something really delicious, albeit more labor-intensive, with a mortar and pestle.
Our favorite riff on it of late - toss generously with shredded kale and thinly sliced red pepper then top with lump crab meat. Then mop up the saucy bits with fresh crusty sourdough. Oh so good! We're thinking we'll have it again for a healthy, light meal after we've eaten ourselves silly on Thanksgiving.
4-6 green onions
1-inch knob of fresh ginger
1/3 cup mild oil, like grapeseed or light olive oil
2 tablespoons rice vinegar
Salt to taste (unless using soy sauce as below)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Trim the edges from the tops of the green onions if they’re looking a little sad. Cut off all of the dark green part of the onion, leaving the light green and white for another dish. Peel the knob of ginger and roughly chop if your blender might need help. If you’ve got a super workhorse, no need to chop it. Put the green part of the onions, ginger, oil, and rice vinegar into your blender and blend until smooth and creamy. Salt to taste. If you want it more Asian-flavor-inspired, toss in the soy sauce and toasted sesame oil. Keeps in the refrigerator for up to a week, although it doesn’t generally last that long around us.