Marinated Scallions

Marinated Scallions
From: ihw@hostc2.att.com
Date: Thu, 22 Jul 93 16:00:39 EDT
Wash and trim
2 bunch scallions (1)
1 bunch greens (e.g., kale, mustard)
or 1 small head lettuce (e.g., escarole, romaine)
Bruise a few
garlic cloves
and, if large, cut lengthwise into smaller pieces.
In a microwave casserole dish, layer the greens and scallions,
starting and ending with the greens.
(Cut the scallions in half, if necessary, to fit in the dish.)
In each layer scatter a few pieces of garlic.
Cover, and nuke until the whites are tender and slightly
translucent. (About 7 minutes depending on wattage.)
(Everything will be so completely wilted that you'll hardly
recognize them.)
Discard the greens and garlic.
In a small bowl, whisk together
2 Tbsp mayonnaise
1 Tbsp garlic vinegar (2)
until well blended. (It will be very runny.)
Pour the dressing over the scallions, turning to make sure the
scallions are well coated.
Chill for several hours, turning a few times, before serving.
The scallions will squeak as you eat them, but that makes them
even more fun.
Serves 4 as side dish.
Marinated Scallions
http://www.cs.cmu.edu/~mjw/recipes/preserves/marinated-scallions.html (1 of 2) [12/17/1999 11:34:22 AM]
NOTES:
1. Choose scallions with small white parts.
2. Garlic vinegar should be available in most supermarkets or
gourmet food stores. If not, make your own (I do!) as follows -
Garlic Vinegar
--------------
In a small saucepan (non-aluminum), boil
2 cups white vinegar
Pour the vinegar into a sterilized glass jar.
Peel and bruise slightly
4 cloves garlic (they should be unblemished)
and add to the vinegar.
Seal the jar, and store in a cool dark place for 3-6 weeks, the
longer the stronger.
Strain the vinegar into a fresh sterilized jar.
Optionally, drop a fresh unblemished garlic clove for
decoration/identification.