Scallions deserve the chance to take a leading role.
I don’t know if you’re supposed to feel sympathy for vegetables, but I’ve always felt bad for scallions. Sure, plenty of people use scallions in plenty of dishes. But they usually get chopped or sliced into little pieces, pigeonholed as a base flavor or finishing touch to a dish—a tertiary character in a larger story.
It is proof that they are worthy of being served as their own dish, treated like any other green vegetable. They have substance, and they can serve as one of the best cookout sides there ever was or will be, prepared simply with a bit of olive and salt and topped with whatever you have on hand. Plus, grilling scallions is easy. Kindergarteners could do it. They shouldn’t.
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