English Pea and Pickled Carrot Salsa Verde

Though I’m calling this a salsa verde, which usually refers to a sauce or condiment, I like to serve it as an actual side dish or as the bed for a grilled pork chop, chicken breast, or a piece of fish. Don’t limit yourself to pickled carrots—any good pickled vegetable will do, and the more types, the merrier

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of water to a boil and add salt until it tastes like the sea. Drop in the shelled peas and boil for just 30 seconds (or closer to a minute if the peas are more mature). Drain and immediately run under cold water or dunk into a bowl of ice water to stop the cooking. Drain and dry.

Step 2

Separate the stems from the parsley leaves. Trim off the dried end bits of half the parsley stems (compost the others or use in another dish) and very finely slice the stems crosswise, the way you would chives. Chop the parsley leaves medium fine.

Step 3

Put the parsley stems and leaves and the mint into a small bowl. Add the scallions, pickled carrots, and peas. Grate the lemon zest into the bowl. Add the capers and season generously with pepper. Pour over ½ cup olive oil and toss together.

Step 4

When you’re ready to serve, halve the lemon, squeeze about 2 tablespoons lemon juice over the mixture, and season with salt. Taste and adjust the seasoning with more lemon, oil, salt, or pepper.