JUDI’S RECIPES – WEEK 7 – JULY 21, 2020

JULY 21, 2020

Greetings!

As the witch in The Wizard of Oz said, “I’m meelllttttiingg!  Oh, my wickedness!”

You probably can tell that I don’t like hot weather.

But, I like you. So, I’m going to give you a great recipe using some of the lovely produce we’re getting this week. It involves those beautiful red scallions and you don’t even have to turn on the stove to make it.

RED SCALLION SALAD

  • 1 bunch scallions
  • 1 TBS unseasoned rice vinegar
  • Pinch of sugar
  • Kosher salt
  • 1 red chile pepper
  • 1 cup cilantro leaves
  • 2 tsp toasted sesame oil
  • Freshly ground black pepper
  • Toasted sesame seeds (for serving)
  • Cut apart the red and green parts of the scallions. Cut the red parts into 1″ lengths, then in half lengthwise, and slice into long thin strips. Slice the green parts at an angle, very thinly.

  • Toss the red parts with rice vinegar, sugar, and a pinch of salt in a medium bowl. Let this mixture sit for ten minutes.

  • Slice the chile pepper the same way, into thin angled slices.

  • Add the cilantro, sesame oil, chile pepper and scallion greens to the bowl with the red scallion parts, then toss to combine. Season with salt and pepper. Top with sesame seeds.

    HELPFUL HINT: If you have some of the green parts left over, slice them into thin strips and drop into a bowl of ice water. They’ll curl up and look great sprinkled over the salad or as a garnish for any dish.

This will be cool, crunchy and flavorful.
Enjoy!
Have a delicious week!
Best,
Judi