Updated: Oct 12, 2018
Photo Credit: David Edgecomb
This dressing has become a staple in our house. This time of year, we make a big batch of it now and find ourselves going for it for just about everything, raw, cooked or grilled.
The recipe incorporates the entire plant (except the roots). If you chop up the scallions, it is easy to add to a blender or food processor. The dressing emulsifies beautifully and stays blended for a couple of weeks in the fridge.
1 1/2 cups extra virgin olive oil
8 whole scallions, finely chopped
5 1/2 Tbsp mustard (stone ground is my favorite)
1/2 cup lemon juice
3/4 Tbsp salt