Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, slender green tops, or the small white bulb, or both?

share|improve this question
add comment

3 Answers

up vote 7 down vote accepted

Using both is fine. I would reserve some of the green end to sprinkle on top for presentation. The white part is stronger so you may want to add it a little at a time.

share|improve this answer
add comment

Well if i was you i would taste both parts of the spring onion and decide what will work best with your other flavors, you will find they have a notable difference in taste and texture..i would go with the green part 99% of the time

share|improve this answer
add comment

You could also use Chives instead of spring onions. Green leaves of spring onions are mostly used for garnishing the pasta salads.

I use Chives mostly for the following reasons.

  • Chives are less stronger in onion aroma
  • Chive is tendor and has less pronounced onion flavor
  • Less amount is required

Ofcourse both has their distinctive flavours and if you desire your dish should have the spring onion flavour then forget about Chives. Here what I mentioned is more for a garnishing/presentation point of view.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.