06 September 2012
Homemade scallion salt
The little 6-pack flat I bought for $4 at the grocery store last spring has definitely done us proud. They were among the only plants that withstood the threat of pillbugs to grow tall and strong. All summer we've been chopping them up and using them in place of onion, as soup garnishes, or finely chopped and mixed into scrambled eggs. Really, they've been in just about everything savory I've cooked for the whole summer.
After roasting our scallions for Labor Day I had lots of scallion greens left over. What to do? Well, I had a total success with a batch of Heidi's celery salt last year. Why not try the same technique with our thoroughly overabundant scallion greens?
Wash your scallion greens and let them dry completely. Chop them into small rings and spread them in an even layer (or a reasonable facsimile) on a cookie sheet. Gently toast them in a low oven until dry but not browned. This took me about 45 minutes at the lowest temperature my oven will go--170F/77C. You can toast your scallions on a higher temperature, but you'll clearly need to keep an eye on them to avoid burning. I also imagine a dehydrator would do the trick.
Once your scallion greens are dried, crush them up in a mortar & pestle, or stick them in a bag and roll them to bits with a rolling pin. Add an equal amount of salt--I totally just approximated this with no issues--and mix thoroughly.
Now decant your scallion salt into a spice container of your choice, and start using it on anything that could use a hit of oniony, salty flavor.
What can you do with scallion salt?
- Put some in practically every single pot of soup you make from now on.
- Season the yolk mixture for deviled eggs or the mayo for egg salad.
- For that matter, just season beaten eggs and then scramble them.
- Sprinkle it over a buttered chicken before roasting.
- Season sushi rice with scallion salt, shape into onigiri, and grill.
- Make some scalliony oven potato chips or fries.
- How about gravlax? I bet that would be very exciting.
Next: scallion pesto?