Board Dressing

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   For a basic Board Dressing. Combine 6 tablespoons extra virgin olive oil, 2 tablespoons finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground black pepper to taste. You can improvise here, adding grated shallots or garlic (use a Microplane), finely chopped chiles, chopped scallions, and/or other chopped herbs, such as rosemary, thyme, and sage.

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   The secret flavorful last ingredient is the tip of the

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   , chopped very fine and mixed into the dressing. After being in contact with the hot meat while it cooked, the rosemary, sage, or thyme will have softened a bit and released some aromatic and flavorful oils. I mix the herbs into the board dressing, then slice the meat, turning each slice in the dressing to coat. Then I pour the resulting board juices over the meat when I serve it.

No additional tips available.