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Prosciutto Scallions

Many of us file scallions firmly under “garnish” in our mental cooking glossaries — and perhaps wrongfully so. As a vegetable, can’t we eat the scallion like, well, an actual vegetable? Why does this green-topped allium have to be an afterthought when it’s mild, soft, subtly sweet and, therefore, well-suited to act as the main element of a dish? That’s not to say we think you should start eating scallions like a carrot à la Bugs Bunny. But we do think you should eat them grilled — or better yet, like this: wrapped in thin slices of prosciutto, sautéed until brown and crispy, and drizzled in a savory anchovy vinaigrette.

Prosciutto Scallions

Servings: 4


    For the anchovy vinaigrette:
  • 3 anchovy fillets, minced
  • 1 Tbsp Dijon mustard
  • 1 small shallot, minced
  • 1 Tbsp lemon juice
  • 2 Tbsp white wine vinegar
  • ¼ cup olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • For the scallions:
  • 4 thin slices prosciutto
  • 2 bunches scallions, cleaned and trimmed
  • 2 Tbsp olive oil


  1. To make the anchovy vinaigrette: In a medium bowl, combine the anchovies, Dijon mustard, shallots, lemon juice, and white wine vinegar.
  2. Slowly pour in the olive oil, whisking until combined. Season with salt and pepper. Set aside.
  3. To make the scallions: Lay out slices of prosciutto. Gather 3 to 4 scallions per prosciutto slice. Wrap the prosciutto around the white and lower green parts of each bunch of scallions.
  4. In a large sauté pan, heat the olive oil to medium heat. Arrange the wrapped scallions in the pan. Cook, turning occasionally, until the prosciutto is brown on all sides.
  5. Remove the scallions from pan, place them on a serving dish, and drizzle with vinaigrette to serve.