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?
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.
The whole springonion can be used, except for the roots.
The white parts are usually stronger in flavor, but have a more tender texture. The green parts have a more subdued flavor, but are a bit crisper.
In older springonions the tip of the green part can become either limp, or dry and bitter, but the rest will usually still be usable.