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The Hidden Table · 2026-09-09
Scallion
Scallions have a pale base and hollow green leaves. The base tastes more pungent; the green tops provide a gentler onion aroma.
Caribbean uses
Scallions are part of many Caribbean green seasonings and are useful in rice, marinades and soups. Save some thinly sliced tops for a fresh finish.
Preparation and storage
Remove roots and damaged outer leaves. Rinse where the leaves meet and dry before chopping.
Recipe
Scallion: fresh table sauce
About 120–220 ml
Ingredients
- 25 g Scallion — washed and finely chopped; ready-made seasoning if using a blend
- 45 ml olive oil
- 30 ml lime juice
- 15 ml drinking water
- 1 small garlic clove, peeled
Method
- Blend the prepared main ingredient with lime, water and garlic until finely chopped.
- Add the oil and blend briefly. Taste before adding salt, especially with a ready-made seasoning.
- Serve a small spoonful with cooked vegetables. Refrigerate immediately and use within two days; do not keep fresh garlic-herb sauce at room temperature.
At the table
The green tops make a cooked dish taste freshly finished.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.