Charred Scallion and Anchovy Vinaigrette

Ingredients

• 8 scallions, roots trimmed
• 4 anchovy fillets in oil
• 1 tsp anchovy oil (from the tin)
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/3 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and black pepper to taste

Instructions

1. 1

   Broil or grill scallions on high heat for 4–5 minutes per side until charred and softened.

2. 2

   Trim off the most heavily charred outer layer and roughly chop the scallions.

3. 3

   Add charred scallions, anchovy fillets, anchovy oil, vinegar, mustard, garlic, oregano, and red pepper flakes to a blender.

4. 4

   Blend until smooth.

5. 5

   With the blender running on low, slowly drizzle in the olive oil to create an emulsified dressing.

6. 6

   Add lemon juice. Blend briefly. Taste and season — it should be bold, tangy, and savory.

7. 7

   Store in a jar in the refrigerator for up to 1 week. Shake or whisk before each use.