In episode 7, I talked about my favorite salsa verde recipe, inspired by Tamar Adler's An Everlasting Meal. What I'm offering is less a recipe and more suggestions on combinations of ingredients. I never measure when I'm making this and I fully suggest you taste while preparing, find the flavors you love most, and make it your own.
You'll need a mortar and pestle, a food processor, or a good old fashioned knife and cutting board to get this done. The resulting herby, tangy sauce is great on meats, fish or vegetables and brightens any dish. I particularly like it on top of poached eggs with toast and grilled meats.
Endlessly Adaptable Salsa Verde
Serves 4 - 6
1 -2 cups good extra virgin olive oil
1 bunch flat leaf/Italian parsley
3 - 4 cloves garlic
1 - 2 tbsp capers, drained
1 - 2 tbsp red wine vinegar or lemon juice
1 tsp red pepper flake
a few pinches of salt
optional additions: a few springs of herbs of your liking such as thyme or tarragon, lemon zest, a few fillets of anchovy or anchovy paste, nicoise olives, or whatever suits your fancy.
finely mince the garlic and capers, along with the anchovy, olives or other add ins you've chosen. add red pepper flake and mix well. roughly chop the parsley and whatever additional herbs you have and add to the garlic mixture. add your vinegar or lemon juice, then cover with olive oil until the sauce reaches your desired consistency -- thick or thin, it's up to you. add salt to taste.
store in an airtight glass container in the refrigerator. if all ingredients are covered in oil, this sauce can keep for up to a week.
and where the inspiration all began: