Which parts of a spring onion should I use in a pasta salad?
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?
Best Answer
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.
Pictures about "Which parts of a spring onion should I use in a pasta salad?"
What part of a spring onion do you use in a salad?
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.Which part of the spring onion do I cut?
InstructionsWhich part of a spring onion should you eat?
Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.What part of the green onion do you use for salad?
In most recipes that you will be cooking scallions or green onions, you'll use the white and the pale green portion of the onion that's just above the root.PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
More answers regarding which parts of a spring onion should I use in a pasta salad?
Answer 2
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
Answer 3
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.
Answer 4
The whole onion can be used, but I like the "spring" taste in the greens, so I use three parts finely-cut greens to one part whites.
Answer 5
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.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ray Piedra, Katerina Holmes, Katerina Holmes, Pixabay