Charred scallion salsa verde from Six Seasons: A New Way with Vegetables (page 109) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • SheilaS on June 23, 2018

    The scallions get charred all over by putting them into a hot, heavy skillet and then putting another pan on top to flatten them. I perhaps went a bit too far - my scallions were well and truly charred but plenty of lemon zest and juice and fresh parsley brighten it all up. The recipe instructs the the parsley stems be chopped finely, like chives, and they add a nice texture. I served this with eggs but it would be good over a nice piece of fish or even on sandwiches. I'll certainly make this again if I find myself with extra scallions on hand.

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