Salsa Verde
This vibrant herb dressing is a flavorful medley of fresh parsley, chervil, chives, tarragon, and more, combined with zesty lemon, capers, and anchovy. It's a versatile dressing that adds a burst of herbal essence to any dish. Customize it with variations like celery hearts or fennel for a unique twist on this classic recipe. Enjoy creating this herb-packed dressing by Chef Traci Des Jardins!
— Constant Cookbook
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
Instructions
- 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.
- <b>Variation 1:</b> Add 1/2 cup finely minced celery hearts and leaves to the above recipe.
- <b>Variation 2:</b> 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, Jardini&#232;re and Mijita, San Francisco.
Comments
No comments found.