Good on the Greeks! They have a use for the green parts of Spring Onions. Whether you use what we in Australia call Salad Onions (larger bulbs) or what we call Spring Onions (Green Onions, Scallions, small bulbs), this salad will work. If using the larger bulbed ones, the greens can be snipped and the bulb left to mature in the ground.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Spring Onion Greens Salad
often we do not have 1.5 cups of greens available, but use what we have to make a small salad for lunch – so scale as you need, using a drizzle of olive oil and one of vinegar for small salads. 1 Australian bunch of Spring Onions yields just over 1 cup sliced greens.
1.5 cups of coarsely chopped greens from spring onions – keep the white part/bulb for other uses
2 Tblspn extra virgin olive oil
1 – 2 Tblspn red wine vinegar, or to taste
Wash and drain the greens. Toss together with the oil and vinegar. Season with sea salt and serve.
recipe notes and alternatives
Do you have salad left over? Blitz the greens and dressing together with a little white pepper to make a salad dressing for the following day. Store in the fridge and use it within a day.