| | Onion Brushes
Scallions (quantity as indicted in recipe requiring spring onion brushes)
Wash the scallions and remove the roots. Take a thin slice from the white end of the scallion and cut off enough of the green so that you have a 2 to 2 1/2 inch scallion. Split the scallion in half lengthwise about 1/3 the way up.
Split again so that you have a crosswise cut. Spread the cut end out a little and place scallions in a bowl of ice water until they have curled fringes. Drain and use as directed.
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