The Samin Nosrat Friendsgiving menu returns with two dishes that honestly deserve a spot on every Thanksgiving table: her Fried Sage Salsa Verde and Herby Fried Shallot & Bread Crumb Crunch.
The Fried Sage Salsa Verde has shown up at many of my Friendsgiving dinners over the years. It’’s bright, herby, a little vinegary, and the perfect compliment to the meal
I’ve never been a huge cranberry sauce fan but if Samin has taught us anything it’s that you need to find a balance of salt, fat, acid, heat in any meal and as she mentions, Thanksgiving tables are often lacking on the acid to cut through all the traditionally heavy Thanksgiving food (hence why cranberry sauce makes an appearance on so many tables).
The ultimate Thanksgiving herb, sage, gets quickly fried until crisp, then crushed and mixed with parsley, olive oil, flaky salt, and shallots that have been macerated in red wine vinegar. It’s unbelievably good on turkey and roasted veggies … really anything that needs a little lift.
Her Herby Fried Shallot and Bread Crumb Crunch was a new addition this year and an absolute winner. It brings exactly the crispy textural contrast Thanksgiving needs. Not I’m convinced it should be something I keep on hand for topping everything.
You start by frying thinly sliced shallots until golden. Once they’re out, rosemary and sage take a quick dip in the hot oil, followed by fresh bread crumbs, which you fry until deeply golden (crisp, not oily, is the goal!). Everything gets tossed together with a little thyme and parsley.
I made it a day ahead, spread it on a sheet pan, and reheated it right before dinner – it crisps up beautifully. Truly such great additions to the Thanksgiving table.
Recipe for Salsa Verde here.
Recipe for Bread Crumbs here.
