Purple Scallion Relish

This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even fresh flatbreads.

1 Walla Walla sweet onion, finely diced
4 purple scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper

1. Place onion and scallions in a bowl of ice water; soak 20 minutes.

2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, and a pinch each of salt and pepper. Relish can be made ahead and refrigerated until ready to use.

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