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

Marcia Kiesel
August 2009

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total:
10 mins
Yield:
Makes about 1 cup
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Ingredients

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Directions

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  • 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.

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Make Ahead

The salt can be refrigerated for up to 1 week.

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