Charred Scallion Salsa Verde
Eat in on anything, everything, all the things.
A deeply flavored yet bright sauce that’s amazing on all your favorites ... simply cooked vegetables, steak, fish, eggs ... the list goes on. If you have a grill, skip steps one and two - just lightly coat the scallions with olive oil and salt then grill ‘em until nicely charred.
1 bunch Scallions, cleaned + trimmed
3-4 fillets Anchovies, minced
1 tbsp Capers, minced
1 large Clove Garlic, minced
¼ cup + 1 tbsp Extra Virgin Olive Oil
Aleppo Pepper or Chili Flakes, to taste
Zest of 2 Lemons
Juice of 1 Lemon
- On a high flame, heat 1 tbsp of olive oil in a cast iron skillet or heavy bottomed pan.
- Add the scallions in a single layer and season lightly with salt. Place a heatsafe weight on top of your scallions; another pan (with a clean bottom) works perfectly.
- Sear for about 2 minutes, until nicely charred but not burnt! Flip the scallions and repeat. Once seared on both sides, remove from the pan and let cool slightly.
- Chop the charred scallions and mix them in a small bowl with all the other ingredients. If not serving right away, hold off on adding the lemon juice until the last minute.