Grilled green onions with romesco sauce (featuring a lemon dressing).

[Making Lemon Dressing] 1. In a bowl, combine 30g lemon juice, 50g white wine vinegar, 26g sugar, 6g salt, and 1g oregano. Stir until the sugar and salt are completely dissolved.

Add an additional 37 grams of honey and 1 gram of whole-grain mustard, then mix well.

Slowly pour in 200g of extra virgin olive oil while stirring constantly to emulsify the mixture.

[Making Romesco Sauce] 1. Place 500g of bell peppers on a gas burner and roast them until the skin is completely blackened. (Make sure to char all surfaces, including the seams and crevices.)

Wash the roasted bell peppers under running water to thoroughly remove the skin, and then pat them dry.

In a blender, combine the prepared bell peppers, 60g of Parmesan cheese, 180g of nuts, a pinch of gochugaru (Korean chili powder), 75g of lemon dressing, and a small amount of lemon juice (seeds removed).

It's coarsely ground, leaving a slightly crunchy texture from the nuts.

[Preparing and Grilling Green Onions] 1. Cut 6 green onions to a length slightly longer than the width of your index finger.

Add the green onions to boiling water and blanch for about 3 minutes (until they are limp and the white parts are tender).

Immediately after blanching the scallions, plunge them into ice water and let them cool for about a minute.

After draining the scallions and patting them dry to remove excess moisture, lightly brush their surface with oil and then grill or pan-fry them again to enhance their flavor.

[Plating Instructions] 1. Spread a generous layer of romesco sauce on the plate and use a spoon to create a shallow indentation in the center.

Drizzle a little lemon dressing over the avocado slices.

Place grilled green onions on top, then sprinkle with chopped nuts, a pinch of pepper, and another drizzle of lemon dressing to finish.