With an excess of scallions in the vegetable drawer, I went ahead and made the Charred Scallion Salsa Verde from Six Seasons p 109 without giving much thought to how I'd use it.
Turns out to go very nicely on a plate of eggs.
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 - as you can see, my scallions are 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 think this 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.
