This is another recipe I threw together to use an ingredient – in this case, spring onions – that I have far more of than I know what to do with.
(Yes, I totally ended that sentence with a preposition. So sue me.)
There’s always the lettuce too; there’s no way we can eat all off the lettuce in our garden, but we’re giving it the old college try and are having side salads with everything.
This particular salad had spring onions on it, along with a little julienned carrot and sliced sugar snap peas from the garden, and spring onions in what was a pretty tasty vinaigrette. The thyme is from my garden, the raw honey is one that I picked up from our bee keeper guy at the farmers market last Saturday (the honey came from bees gathering almost exclusively from thistle – it is incredibly delicious, with wonderful, buttery undertones) and the spring onions are from our CSA.
Add in a good quality extra-virgin olive oil from California (California oils are less likely to be adulterated with rancid industrial seed oils), a nice red wine vinegar and some sea salt, and you have a really lovely, light-yet-flavorful salad dressing that comes together in a snap.
It would be quite good with shallots in place of the onion, as well.
Click on the photo to enlarge
- 1 tablespoon very finely chopped spring onion
- 1 tablespoon very finely chopped fresh thyme
- ½ teaspoon raw honey (optional)
- ¼ cup red wine vinegar
- ½ to ¾ cup extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
- Stir together the onion, thyme, honey and vinegar in a small bowl. Drizzle in the olive oil in a thin, steady stream, whisking constantly, until all ingredients are combined and an emulsion forms. Season to taste with salt and pepper.
- Nutrition (per serving): 123 calories, 13.5g total fat, 0mg cholesterol, 1mg sodium, 7.2mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, <1g protein