Charred Scallion Ranch

Charred Scallion Ranch

This recipe is the perfect way to use up all those spring onions that looked so gorgeous at the farmer's market but have been steadily creeping towards the back of your crisper with each passing day of the week.

Author

Cait Bermuhler

Prep Time

20 minutes

Servings

16

Category

Sauces

Cuisine

American

Ingredients

• 220g labneh
• 390g mayo
• 1 bunch of scallions
• 40g pepperoncinis
• 10g dill seed
• 2 tablespoons Hot Maple
• pinch salt
• ¼ cup mustard

Directions

1. Preheat oven to either broil or just as high as your oven will go.
2. Bring a pot of salted water to the boil.
3. Trim any roots from your scallions, then separate the green tops from the white bulbs. Wash both thoroughly.
4. Place the bulbs in the hottest part of your oven and cook until well charred.
5. Blanch the green tops by cooking them in boiling salted water for 60 seconds before transferring them to ice water to refresh. Strain and squeeze out any excess water.
6. Blitz all ingredients except the charred bulbs and labneh together in a blender until smooth.
7. Roughly chop the charred scallion bulbs.
8. Fold the green scallion + mayo purée and chopped charred scallions into the labneh.
9. Cover and store in the fridge for up to one week.