Chive-Sage Salt

TOTAL TIME: 10 MIN
SERVINGS: Makes about 1 cup

•FAST
•MAKE-AHEAD
•STAFF-FAVORITE

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.

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1 tablespoon extra-virgin olive oil
1/4 cup sage leaves
1 cup minced chives
2 tablespoons kosher salt

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.

Make Ahead The salt can be refrigerated for up to 1 week.

Chive-Sage Salt

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