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Salsa Verde<\/p>\nSalsa Verde<\/p>\n
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With its oily acidity, salsa verde has so much of the vinaigrette about it, yet is barely a sauce in reality, with the merest oiliness keeping it mobile. Parsley is the beating heart of a good salsa verde, around which to adapt to what you have and what it is accompanying – perhaps upping the mint for lamb, the fennel fronds for fish, basil for roasted vegetables etc. I often add a finely diced shallot; sometimes a few chopped cornichons.<\/p>\n
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Makes a medium jarful<\/p>\n
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big bunch of flat-leaf parsley, leaves only<\/p>\n
small bunch of basil or mint, leaves only (or use a combination)<\/p>\n
4 anchovies, rinsed if packed in salt and finely chopped<\/p>\n
2 T. salted capers, rinsed and roughly chopped<\/p>\n
2 garlic cloves, finely chopped<\/p>\n
1 T. Dijon mustard<\/p>\n
2 T. red wine vinegar or lemon juice<\/p>\n
\u00be fl oz good-quality extra virgin olive oil, plus more to seal<\/p>\n
sea salt and freshly ground black pepper<\/p>\n
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Chop the herbs, anchovies, capers and garlic with a large knife all together on a big board, then tip into a bowl. Stir in the mustard and vinegar, then mix in the oil until you achieve your desired consistency. Taste and add more vinegar\/lemon if you like, plus salt and pepper to taste. Store in a jar with a thin layer of oil on the top in the fridge. Keeps for a day or two.<\/p>\n","protected":false},"excerpt":{"rendered":"
Salsa Verde With its oily acidity, salsa verde has so much of the vinaigrette about it, yet is barely a sauce in reality, with the merest oiliness keeping it mobile. Parsley is the beating heart of a good salsa verde, around which to adapt to what you have and what it is accompanying – perhaps upping the mint for lamb, the fennel fronds for fish, basil for roasted vegetables etc. I often add a finely diced shallot; sometimes a…<\/p>\n