Charred Scallion and Pink Peppercorn Vinaigrette

FOR GRILLED DISHES 

Charring vegetables and turning them into an ingredient isn’t a new idea, despite recently revived enthusiasm for the technique among chefs. If you’re firing up your grill anyway, just char the scallions over the fire. Otherwise, you can do the charring in a heavy skillet, or on a griddle or plancha. Spoon this vinaigrette over everything from a sizzling prime porterhouse to a humbler but also scrumptious flank steak. It also enhances grilled eggplant slices and other vegetables. The vinaigrette is best made shortly before serving.

The Charred Scallion and Pink Peppercorn Vinaigrette is a delightful concoction that brings together the smokiness of charred scallions and the subtle heat of pink peppercorns to create a versatile sauce that enhances a variety of dishes. This vinaigrette is a testament to how simple ingredients can be transformed into something extraordinary with a little creativity.

The base of this vinaigrette is extra-virgin olive oil, providing a rich and smooth texture that coats ingredients beautifully. The star of the show, however, is the scallions that are charred to perfection. Charring scallions not only imparts a smoky depth to the sauce but also softens their texture, making them blend seamlessly into the mixture.

To balance the smokiness, the vinaigrette incorporates the tanginess of fresh lemon juice and rice vinegar. The addition of Dijon mustard not only acts as an emulsifier but also contributes a hint of complexity and a gentle tang. What sets this vinaigrette apart is the use of pink peppercorns, which offer a delicate and fruity spice that plays well with the other flavors.

The vinaigrette is not only versatile in its application but also adaptable to various dishes. Whether drizzled over a mixed greens salad, used as a marinade for grilled vegetables, or spooned generously over beef dishes, it adds a layer of flavor that is both intriguing and satisfying. The warm and slightly charred scallion pieces provide a pleasant contrast to the burst of flavor from the pink peppercorns, creating a harmonious balance of tastes.

Whether served warm or at room temperature, the Charred Scallion and Pink Peppercorn Vinaigrette is a testament to the creativity that can emerge from combining simple ingredients in unique ways. Its ability to transform everyday meals into gourmet experiences makes it a must-try for those seeking to elevate their culinary creations.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• ½ cup extra-virgin olive oil
• 8 to 10 scallions, roots and any limp green portions trimmed
• 2 tablespoons fresh lemon juice
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons pink peppercorns, roughly cracked
• ½ teaspoon kosher salt or coarse sea salt, or more to taste

INSTRUCTIONS:

1. Use about 1 teaspoon of the olive oil to rub the scallions. Char the scallions by your preferred method (grill, stovetop, broiler) until they are somewhat blackened and partially soft. Place the warm charred scallions on a piece of plastic wrap, cover them, and let them steam to soften further. Once cooled, cut the scallions on the bias as neatly as possible into ½-inch pieces.
2. In a bowl, whisk together the remaining olive oil, fresh lemon juice, rice vinegar, and Dijon mustard until well combined.
3. Add the cut scallion pieces, roughly cracked pink peppercorns, and kosher salt to the bowl. Gently stir to combine all the ingredients and flavors.
4. Serve the sauce warm by spooning it over beef dishes, or if preferred, let the sauce cool to room temperature before using. The charred scallion and pink peppercorn sauce adds a unique and flavorful touch to your beef dishes.

SPICING TIP:

• To crush pink peppercorns, you can rub a few peppercorns between your fingers to crumble them. For larger quantities, you can place the peppercorns in a plastic bag and crush them using a spoon or a rolling pin.