Smoky Charred Scallion and Parsley Salsa

1. Prepare Parsley Mixture

Measure out half of the parsley stems, trim off any dried ends, and slice them finely as you would chives. Combine these stems with the chopped parsley leaves in a bowl, then pour in 0.5 cup of extra-virgin olive oil.

2. Char the Scallions

Heat some of the olive oil in a heavy-bottomed skillet over medium-high heat. Add the scallions in a single layer and season them with a pinch of kosher salt and some freshly ground black pepper. Place a heavy pan on top of the scallions to press them down. Cook for about 3 to 5 minutes until the scallions are charred, fragrant, and limp.

3. Combine Ingredients

Once the scallions are cool enough to handle, cut them into 1-inch chunks and fold them into the parsley mixture. Zest the lemon directly into the bowl using a rasp-style grater. Add the chopped capers and season with a bit more freshly ground black pepper.

4. Finish and Serve

Cut the lemon in half and squeeze about 2 tablespoons of its juice over the mixture. Toss everything together and season with kosher salt to taste.