This bright-green salt with minced chives and fried sage leaves is delicious rubbed on chicken or pork, sprinkled on roast potatoes or used as a dipping salt for radishes.
More Condiment Recipes
1 tablespoon extra-virgin olive oil
1/4 cup sage leaves
1 cup minced chives
2 tablespoons kosher salt
How to Make It
In a small skillet, heat the olive oil. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes. Scrape the leaves and oil into a small bowl and let cool. Crumble the leaves. Add the chives and salt and stir to combine.
The salt can be refrigerated for up to 1 week.
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