Marinated Scallions

2 bunch scallions (1)

1 bunch greens (e.g., kale, mustard)

or 1 small head lettuce (e.g., escarole, romaine)

Bruise a few

garlic cloves

and, if large, cut lengthwise into smaller pieces.

In a microwave casserole dish, layer the greens and scallions,

starting and ending with the greens.

(Cut the scallions in half, if necessary, to fit in the dish.)

In each layer scatter a few pieces of garlic.

Cover, and nuke until the whites are tender and slightly

translucent. (About 7 minutes depending on wattage.)

(Everything will be so completely wilted that you'll hardly

recognize them.)

Discard the greens and garlic.

In a small bowl, whisk together 2 Tbsp mayonnaise

1 Tbsp garlic vinegar (2)

until well blended. (It will be very runny.)

Pour the dressing over the scallions, turning to make sure the

scallions are well coated.

Chill for several hours, turning a few times, before serving.

The scallions will squeak as you eat them, but that makes them

even more fun.

Serves 4 as side dish.

NOTES:

1. Choose scallions with small white parts.

2. Garlic vinegar should be available in most supermarkets or gourmet food stores. If not, make your own (I do!) as follows -

Garlic Vinegar --

In a small saucepan (non-aluminum), boil

2 cups white vinegar

Pour the vinegar into a sterilized glass jar.

Peel and bruise slightly

4 cloves garlic (they should be unblemished)

and add to the vinegar.

Seal the jar, and store in a cool dark place for 3-6 weeks, the

longer the stronger.

Strain the vinegar into a fresh sterilized jar.

Optionally, drop a fresh unblemished garlic clove for decoration/identification.