List of 63 recipes using How to prepare a spring onion (without meat)

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.

Beetroot salad with cashew nuts

This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.

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.

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.

Corn salad with croutons

Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.

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 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.

Endive and cheese salad with croutons

This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.

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).

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Pan bagnat

Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version.

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.

Refreshing summer salad

A deliciously refreshing summer salad recipe, very simple to make, tomatoes, green salad and croutons, ideal for hot summer days.

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.

Thin summer tart "à la grecque"

A fresh, summery tart with a thin base of pre-cooked puff pastry, spread with a cream-feta mixture, and topped with slices of tomato and cucumber.

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.

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.

Crispy prawn rolls

The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.

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.

Red mullet fillets with a reduced white-wine sauce

For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very concentrated and flavoursome, so you only need serve a tablespoonful to each guest.

Salmon "en papillote" with small vegetables

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

Tagliatelle with cockles

In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle are cooked alongside, then the cockles are added with spring onions and the sauce.

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.

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.

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...

Crispy potato and mushroom brik rolls

These crispy rolls have a mashed potato filling with mushrooms and herbs.

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.

Gratin "grilled inside"

We think of a classic gratin, potatoes and cauliflower, but in this recipe we start by grilling them before assembling the gratin, which gives a slightly crunchy texture, and especially a delicious taste.

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.

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.

Quiche Bretonne

This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.

Sautéed green vegetables

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

Summery cheese on toast

Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.

Tartine du pêcheur

This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.

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.

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.