Grilled Scallions Vinaigrette

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Rice wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  18 large or 450g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

Directions

1. Hard Boil eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain. Peel and chop the hard-boiled egg.
2. Finely chop the scallions. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
3. Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
4. Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
5. Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
6. Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.

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