Green Onion Dressing

Bright green and packed with zip, this scallion dressing is the thing to reach for when your salad greens need a personality. A whole bunch of green onions get blitzed with garlic, Dijon, and champagne vinegar, then olive oil streams in to pull it into a smooth, pourable emulsion.

The technique is the same one that makes a good vinaigrette hold together. Puree everything but the oil first, then add the oil slowly with the motor running, so it emulsifies into a creamy, unified dressing instead of separating into a slick.

The flavor leans fresh and mildly oniony with a tangy backbone. It’s especially good drizzled over crisp but bland greens like iceberg or Boston lettuce, which it transforms from filler into something worth eating.

Kitchen Tips

• Add the oil in a slow, thin stream with the processor running. Pour too fast and the dressing breaks instead of emulsifying.
• Use the green tops as well as the white parts of the scallions for the brightest color and freshest flavor.
• Champagne vinegar keeps it delicate, but plain white vinegar works fine in a pinch, just start with a little less.
• It thickens slightly in the fridge; loosen with a splash of water or vinegar before serving.

Variations

• Blend in a handful of fresh herbs like parsley, dill, or tarragon for a green-goddess feel.
• Add a spoonful of mayonnaise or yogurt for a creamier, dip-style dressing.