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Spring onions, quite simply, are regular onions that farmers pull from the field to thin the rows. They can be cooked and used as standard onions or leeks, or, better yet, maximize their tender, sweet flavor by using them raw in salads, salsas, relishes, and garnishes. This quick and delicious spring salad is perfect just as tender young vegetables start to appear – baby kale, spring onions, and shoots from peas and radishes. After the crazy winter we had here in Boston, we’re more than ready for all the vegetable crops spring has to offer!
1/2 loaf pumpernickel bread, torn into 1-inch pieces (4 cups)
1/4 cup olive oil kosher
salt and black pepper
1 small bunch curly kale, stemmed and torn (7 cups)
1/4 to 1/2 cup spring onions, sliced on the bias
2 cups spring greens (such as pea shoots, turnip greens, or radish greens)
1/3 cup shaved Parmesan
Heat oven to 400° F. Toss the bread, 2 tablespoons of the oil, and a pinch each salt and pepper on a rimmed baking sheet. Bake until crisp, 10 to 15 minutes. Let cool.
Toss together the kale, spring onions, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit, tossing occasionally, until slightly softened, 10 to 15 minutes. Add the spring greens, Parmesan, and croutons and toss to combine.
Not into kale salad? Use your spring onions to make a salsa or pesto! Learn more recipes like these in the Preserving Your Harvest workshop.