Spring onions salted and ready to grill.
These particular spring onions were for a lunch at Good Eggs, served on top of sliced pork shoulder tacos with grilled pineapple and tomatillo salsa verde. Tomatillos are summer treat in California, so I should have waited to get local ones, but I had just returned from a surf trip in Mexico and was excited to cook what I ate there. You've probably seen cebollitas at taco stands, and these local early spring onions make luscious, meaty, sweet ones. Chop off the dark green ends (they get tough and stringy), toss with olive oil and salt and get a nice char on them, either by grilling or broiling. Slice them up and sprinkle on your tacos. Yum!