Directions

1. 1. For the Sumac Glaze: In a medium saucepot, heat the olive oil over medium heat. Sweat the garlic for about 1 minute. Add the sumac and Aleppo pepper and toast in the hot oil for 30 to 60 seconds until fragrant. Pour in the molasses, brown sugar, vinegar, salt, plus 3 Tablespoons of water and bring to a simmer. Add the lemon peel and remove from the heat, allowing the mixture to steep for 30 minutes. Strain the glaze.The glaze will hold refrigerated for up to a week, bring to room temperature before using, as the mixture will thicken when cold.
2. 2. Preheat a grill with two zones of heat: medium and medium high.
3. 3. For the Charred Herb Vinaigrette: Combine the ingredients for the dipping liquid and set aside in a 2” half hotel pan, large enough to fit your bundled herbs. Trim any large stems from the herbs. Using butchers twine, bundle the herbs together. Place the herbs on the grill over medium heat and allow the herbs to char. Every few minutes, dunk and roll the herb bundle in your dipping liquid and continue to cook on the medium grill until nicely charred and the scallions are fully tender. Remove from the heat, unbundle and once cool, remove all the tough stems from the mixture and chop the charred herbs. Whisk together the ingredients for the vinaigrette base, as well as any remaining dipping sauce mixture. Fold in the chopped charred herbs and reserve.