List of 66 recipes using How to prepare a spring onion (gluten free)

Avocado, artichoke and chicken salad

This fairly simple recipe combines slices of avocado, spring onions, diced chicken and artichoke hearts in a good vinaigrette dressing.

Baby courgette salad

Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.

Carrot salad with almonds and Comté cheese

A very simple and delicious carrot salad with toasted almonds and diced Comté cheese.

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

Cauliflower, chicken and avocado salad

In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.

Cherry tomato salad, mixed greens, and Parmesan shavings

For this quick and delicious summer salad, use cherry tomatoes, green salad greens, and Parmesan shavings, all tossed together with a tasty vinaigrette.

Chickpea salad

This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.

Cretan salad

A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna.

Crunchy radish and carrot salad

Quick and straightforward, this fresh, crunchy salad is ideal for early spring.

Crunchy rice and ham salad

For this rice salad, we'll add slices of radish for crunch, and diced grilled ham and cheese.

Crunchy spring salad

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Cucumber, avocado and mussel salad

A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.

Green avocado salad

This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.

Kalamata Salad

The Kalamata salad (a Greek city in the Peloponese) is made of tomatoes, feta cheese and pine nuts roasted with a lemon, olive oil and oregano sauce.

Lebanese Tabbouleh

Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.

Lemony cabbage and potato salad

This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.

Mixed salad

Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).

Pea and avocado salad

This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.

Poivrade artichoke Salad

"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.

Prawn salad with a crunch

This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.

Radish and mushroom salad

This quick salad balances the crunch of radishes with the yielding texture of mushrooms.

Radish and Sardine Spread

A very quick recipe for a radish and sardine spread to enjoy on small pieces of bread.

Souda salad

The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.

Spring courgette and tuna salad

Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.

Spring radish and avocado salad

This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.

Springtime mixed salad

This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.

Super-green, super-thrifty soup

It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.

Very green mixed salad

A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs.

Warm cauliflower salad with two cheeses

For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.

Warm chicken salad

This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.

White Bean, Tuna, and Cheddar Salad

This salad features a mix of land and sea ingredients, including white beans, diced cheddar, and grilled tuna cubes.

Baked salmon fillet

This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.

Fish fillets with cabbage and curry

For this recipe, we'll use a thinly sliced cabbage, steamed and creamed, to which we'll add pieces of curried fish.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

Marinated tuna and cabbage

Grilled tuna, marinated in lemon and herbs, accompanied by finely sliced cabbage, which is cooked in the tuna cooking pan to enjoy the flavours.

Quick prawn curry

A very quick way to prepare a creamy prawn curry with lime and spring onion.

Salmon "en papillote" with small vegetables

A fresh salmon escalope just salt and pepper with small dices of small vegetables.

Whiting fillet with mustard carrots

For this recipe, a 2-cooked fillet of whiting with tarragon, topped with a mixture of grated carrots, cream and mustard.

Veal with mushrooms and green asparagus

Small strips of fried veal partnered with mushrooms and boiled green asparagus.

Baby broad beans and peas with rice and mascarpone

Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.

Cauliflower and avocado rémoulade

The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.

Chicken with spinach in a cream sauce

This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.

Creamy polenta with green asparagus

A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.

Creamy risotto with vegetables

Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...

Duet of creamed cauliflower and cabbage

For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.

French-style peas

A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.

Fried rice with chicken and spring onion

Fried rice is one of the most emblematic dishes in Asian cuisine. It's rice that's already cooked and served with all kinds of meats, vegetables or shellfish, and into which eggs are added. Here's a version with chicken and spring onion.

Fried Rice with mushrooms and ham

Here's a new version of fried rice, this time with mushrooms and ham.

Gratin of leeks with Morbier cheese

In this recipe of gratin, without potatoes, sliced leeks are bound with a cream with Morbier cheese.

Gratin Parmentier

Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.

Green beans with tomatoes

Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).

Jerusalem artichoke purée with leeks

A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.

Langres-style spinach

Spinach in a creamy sauce with Langres cheese and lardons, served with hard-boiled eggs.

Mushroom and artichoke omelette

This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.

Nanou's egg rice

For this quick and simple recipe, ideal for a Sunday evening, a creamy rice simply accompanied by fried eggs.

No-pastry spinach and potato quiche

For this pastry-less quiche, baked in an ovenproof pan, a mixture of roasted potatoes and spinach, bound together with a classic quiche maker.

Polenta with beetroot tops

Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion.

Potato galette

This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the side, but can also be used to accompany many other dishes.

Purple artichokes braised in white wine

In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.

Sautéd mushrooms with spring onions and cured ham

Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.

Sautéed green vegetables

Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.

Light herb sauce

This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.

How to prepare a spring onion

Delicious, young spring onions are a sure sign that spring is well and truly here. They need a particular preparation, but here's how to do it easily.

Colcannon

Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.

Minestrone

Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.

Thai-style Chicken with Cashew Nuts

This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.