Charred Scallion, Lemon, Mint Salsa
Ingredients
1 bunch of scallions
~ 1/3 cup mint leaves
1 lemon
4-5 cloves of garlic
Olive oil
Salt—ideally flaky salt like Maldon, but any will work
Method
Chop your scallions into roughly 1 inch size pieces
Crush garlic cloves using the side of your knife. You want each clove to be broken into roughly 3-4 pieces so that they are relatively large and uneven
Heat olive oil up in skillet until oil is piping hot
Toss your scallions into the oil—you want them to crackle upon contact
Tip: if you’re not sure if your oil is hot enough, toss one piece in first to test. You can use this strategy whenever you are frying anything so that you test with a small piece before submerging the larger item in
Once your scallions have started to get a nice brown color, add your garlic in
Cook until the garlic has also started to brown and the scallions have deepened in color
Pour scallions, oil, and garlic into bowl—you want to keep this oil as its infused with garlic and scallion flavor
Roughly tear mint leaves and put into bowl. They will soften upon contact from the heat of the mixture
Squeeze juice from one lemon
Add pinch of salt (again, ideally flaky which will add texture, but any will work)
Pour roughly 1 tablespoon of fresh olive oil into mixture
Mix all together with a spoon
Ideas for how to serve: on white fish, grilled pita/flatbread with avocado, roast veggies
