with anchovy dressing and hazelnuts
Lyndey Milan's charred spring onions with anchovy dressing and hazelnuts recipe is made for a fresh Euro-style white, like Pinot G!
1-2 bunches (6-8) spring onions, with white bulb
1 garlic clove
3 anchovies, drained, rinsed
½ tsp Dijon mustard
½ lemon, juiced
1 egg yolk
Salt and freshly ground black pepper
¼ cup (60ml) extra virgin olive oil
1 tbsp finely grated parmesan
40g hazelnuts, toasted and chopped
2 tbsp roughly chopped flatleaf parsley
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Tamplin
1. For the dressing: chop garlic and anchovies in a mini food processor or with stick blender then add the mustard, 1 tablespoon (20ml) lemon juice, egg yolk and seasoning and blend until smooth; gradually add 50ml oil, drop by drop, until the sauce has thickened and emulsified. Add some water, only if necessary to get to drizzling consistency. Taste for seasoning and add more lemon juice, if desired. Will keep in
the fridge for 2 days.
2. Pre-heat griller to high. Bring a large pan of salted water to the boil. Wash the spring onions, only trimming very top of the green stem and the hairy bottom, ensuring they stay intact. Place bulb ends only in the pan and cook for 3 minutes, then push the green stems into the water for 1 more minute. Drain, immediately plunge into iced water to chill. Drain well, pat dry and cut in half lengthways, put on a baking tray cut-side up, brush over remaining oil and season to taste.
3. Grill the spring onions for approximately 5 minutes until charred, then transfer to a serving platter/s, sprinkle over parmesan, drizzle over the anchovy dressing and scatter with hazelnuts and parsley. Serve.