Salsa Verde

Salsa Verde is rated 4.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 10

Chef Traci Des Jardins created this flavor-packed recipe for salsa verde, which includes lots of fresh herbs along with capers and anchovy. It will enliven a host of foods, from pan-seared fish and roasted meats to grilled vegetables. If you want to prepare the sauce a long time in advance, do not add the acid (red wine vinegar) until just ready to serve, as it will “burn” the herbs.

Ingredients:

  • 1 bunch fresh flat-leaf parsley, leaves picked, washed and dried
      and then chopped
  • 1/4 cup finely chopped fresh chervil
  • 1 bunch finely minced fresh chives
  • 1 bunch finely chopped fresh tarragon
  • 1 shallot, finely minced
  • 3 Tbs. chopped capers
  • 3 Tbs. finely chopped anchovy
  • Zest of 1/2 lemon
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. red wine vinegar
  • Salt and freshly ground pepper, to taste

Directions:

In a bowl, combine the parsley, chervil, chives, tarragon, shallot, capers, anchovy, lemon zest, olive oil and vinegar. Stir well, then season with salt and pepper. Serves 10.

Variation 1: Add 1/2 cup finely minced celery hearts and leaves to the above recipe.

Variation 2: Add 1 trimmed and finely minced fennel bulb to the above recipe. Replace the red wine vinegar with the juice of 1 lemon.

Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.

Rated 4 out of 5 by from Interestingly different kind of salsa verde Adding caper and anchovies make this salsa truly different. We made this as one of the many accompaniment to our carnitas tortillas dinner. Unfortunately I could not find chervil.
Date published: 2014-11-16
  • y_2017, m_7, d_19, h_6
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