It is an exciting
time on the farm thanks to warmer soil temperatures! Many of our early crops,
like spring onions, are finally getting big enough to harvest.
This week my dad,
Lana and I have been brainstorming the menu for our Wine in the Vineyard
classes on June 11th and 12th. We were discussing past
recipes including one of my favorites, Grilled Spring Onion Salad. My dad is
always skeptical of salads pairing with wines because vinegar based-dressings
often overpower the wine. This salad uses fresh lemon juice and therefore
pairs brilliantly with a dry white wine like Sauvignon Blanc.
Since we were able
to pick our first spring onions this week and I had this recipe on my mind,
Chris and I made it last night. Chris grilled the onions and I prepared the
other ingredients. For those of you unfamiliar with spring onions, they are
smaller than the typical onions you see in the store. They are mild-flavored and
fleshy making them an ideal candidate for the grill. Luckily we had company
over last night because sharing this salad always generates compliments for its
plate presentation and flavor!
I hope you will try
some Eckert’s Spring Onions this spring! Eat well, Angie
Grilled Spring
Onion Salad
4 Tbs. olive oil,
divided
8-12 Eckert’s
spring onions, cut in half through the bulb, greens trimmed to about 4”
½ tsp Kosher or sea
salt
1/4 tsp fresh
ground pepper
2 Tbs. whole grain
mustard
1 1/2 Tbs. fresh
squeezed lemon juice
2 tsp. chopped flat
leaf parsley
1 Tbs. chives,
divided
12-16 cherry
tomatoes, halved
2 hard cooked eggs,
sliced
Rub onion bulbs
with 1 tablespoon oil. Sprinkle with ½ tsp salt and ¼ tsp pepper. Grill bulbs
on medium heat until well-marked while turning occasionally, about 6 minutes.
Allow onions to cool.
In a small jar or
bowl, whisk together, mustard, remaining oil, parsley and ½ of the chives.
Arrange onions between 4 plates. Arrange tomatoes, egg and remaining chives on the plates and drizzle with dressing.
Arrange onions between 4 plates. Arrange tomatoes, egg and remaining chives on the plates and drizzle with dressing.
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