Grilled Scallions Vinaigrette
This recipe was in the July issue of Gourmet magazine.
3 bunches large scallions, trimmed
2 Tablespoons extra virgin olive oil, divided
1 Tablespoon white-wine vinegar
1 teaspoon grainy mustard
¼ teaspoon sugar
1 hard boiled egg, peeled and chopped
Prepare a gas grill for direct heat cooking over medium heat.
Toss scallions with 1 Tablespoon oil and 1⁄4 tsp each of salt and pepper.
Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
Whisk together remaining Tablespoon oil, vinegar, mustard, ad sugar in a large bowl.
Toss scallions with vinaigrette and season with salt and pepper.
Serve warm or at room temperature, topped with chopped egg.