Scallions, more commonly referred to as green onions, don’t seem to enjoy as much popularity as they deserve. I love where they fall on the onion spectrum, somewhere between a traditional onion and the chive. I also love how much color they add to any dish (it’s best to use a decent amount of the foliage for precisely this reason). Their flavor is delicate, but important. They add an onion-like touch without the harshness of the real thing. I enjoy them with eggs, and fresh dill and parsley for a bright omelet – or as a topping on kimchi fried rice or a pungent pho. Such a garnish may seem optional, but it provides an integral flavor, texture, and freshness to any savory dish. The lesson here is that the scallion should never be underestimated. A good lesson for all of our stalwart ingredients, and a testament to the power of fresh ingredients.
