Spring Onion and Chimichurri Salad

Photo by Callie Crawford

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4 servings

    For the Spring Onion Pickles
  • 4 peppercorns
  • 2 cups red wine vinegar
  • 1 cup water
  • ½ cup extra virgin olive oil
  • ½ cup sugar
  • 4 spring onions, white part cut into rings (reserve tops for salad)
  • For the Chimichurri
  • 3 cups flat parsley, leaves removed from stems
  • 3 tablespoons fresh oregano, leaves removed from stems
  • 1½ cups cilantro, leaves removed from stems
  • 3 cloves garlic, peeled
  • 3 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1½ cups extra virgin olive oil
  • Salt and pepper

For the Spring Onion Pickles

  1. Combine all ingredients except the onion rings in 1-quart saucepan. Bring the mixture to boil then reduce heat and cook until well incorporated.
  2. Take liquid off heat and let stand for 10 minutes.
  3. Place onion rings into non-reactive bowl then pour over pickling liquid and refrigerate until cool. Note: Do not discard the pickling liquid (it will be used as part of the dressing).

For the Chimichurri

  1. Combine all ingredients, excepting the olive oil and salt and pepper, in a blender.
  2. Next, while blending, slowly add oil until desired consistency is reached.
  3. Season to taste with salt and pepper.

To Assemble

  1. In mixing bowl mix your greens and veggies together.
  2. Just before serving add few pickled spring onions and bit of pickling liquid to dress.
  3. Finish salad with chimichurri and salt and pepper to taste.
  4. Place heaping serving of greens on plate and add protein if desired on top.
  • from Chef + Pitmaster Taylor Garrigan of Home Team BBQ, Charleston, SC

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