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Prep time
15 minutes
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Cook time
2 hours 10 minutes
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Serves
4
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Sour Cream & Spring Onion Wedge Salad
Ingredients
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Confited Spring Onion
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1
large bunch spring onions, garlic scapes, or scallions, trimmed and bulbs halved
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2
garlic cloves, peeled
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2
wide strips lemon zest
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2 cups
extra-virgin olive oil
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Sour Cream & Spring Onion Dressing
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4
confited spring onions plus 1 bulb, finely chopped
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1/2 cup
confit oil
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1/2 cup
freshly squeezed lemon juice
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1/2 cup
sour cream
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1
garlic clove, finely grated
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1/4 cup
roughly chopped fresh parsley leaves, plus more for serving
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1/4 cup
roughly chopped fresh mint leaves, plus more for serving
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1/4 cup
roughly chopped basil leaves, plus more for serving
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2 teaspoons
kosher salt
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Croutons
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6 ounces
country-style bread, torn into 1-inch irregular pieces (about 4 cups)
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2
garlic cloves, smashed
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1/3 cup
spring onion confit oil or extra-virgin olive oil
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Kosher salt and freshly ground pepper, to taste
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Crunchy Seed Topping
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3 tablespoons
hulled pepitas, untoasted
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2 tablespoons
raw chia seeds
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2 tablespoons
white sesame seeds, untoasted
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For Serving
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1
large head iceberg lettuce, cut into 8 wedges; 4 romaine hearts, halved; or 8 little gems, halved
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1
large avocado, sliced
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Sliced radishes, for serving
Directions
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Make the confited spring onions: Arrange a rack in the center of the oven and preheat to 225°F. Reserve the greens from one spring onion for garnish. Place spring onions in a 9- x 13-inch baking dish. Add garlic and zest to dish and pour oil over to completely cover. Bake until bulbs are very tender, about 2 hours. Let cool to room temperature before using. Store covered in fridge for up to a week.
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Make the sour cream & spring onion dressing: Stir chopped confited spring onions, confit oil, lemon juice, sour cream, and garlic in a medium bowl until completely combined. Add parsley, mint, basil, and salt and stir to combine. Set aside until ready to serve.
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Make the croutons: Heat oil in a large skillet over medium high. Add torn bread and cook, tossing constantly, until deep golden-brown and crispy on the outside but still tender on the inside, 6 to 8 minutes. Transfer to a paper towel-lined sheet pan or plate and season with salt and pepper. Set aside until ready to serve.
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Make the crunchy seed topping: Heat medium skillet on high, add pepitas, and cook, tossing constantly, until toasted, 1 to 2 minutes. Transfer to a small heatproof bowl. Add chia and sesame seeds to the hot skillet and cook, tossing constantly, until toasted and fragrant, about 30 seconds. Remove from heat and transfer to bowl with pepitas. When cool enough to handle, toss all of the seeds to combine. Set aside until ready to serve.
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Assemble the salad: For serving, thinly slice reserved spring onion greens. Arrange 2 lettuce wedges on a plate and generously drizzle with dressing. Top with avocado, radishes, croutons, crunchy seed topping, spring onion greens, herbs, and a drizzle of confit oil if desired.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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