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.

Ingredient List:

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




  1. On a high flame, heat 1 tbsp of olive oil in a cast iron skillet or heavy bottomed pan. 
  2. 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. 
  3. 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.
  4. 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.

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