Salsa verde…

Salsa verde means “green sauce” in Italian. And in Spanish. It is also called “sauce verte” in French. It is one of those lovely bright green herb sauces that adds a lot of flavor and fun to any dish. Pesto, is another great green herb sauce, originally from Italy, usually made with a parmesan or pecorino cheese, fresh basil leaves, olive oil, and pine nuts. Chimichurri is another lovely green herb sauce from Argentina, often made with parsley, oregano, vinegar, olive oil, garlic, chile flakes, and often served with meat. All these bright green herb sauces have a common theme: they are prepared uncooked, cold, or room temperature, using fresh herbs and natural ingredients.

The key to making this herb sauce work is to use fresh and excellent ingredients. Always use fresh herbs, a good olive oil, and a good vinegar. Serve this sauce fresh, made the same day.

I first had this bright verdant sauce a number of years ago at a little Spanish restaurant on West Third street, in the village, in New York. I remember ordering a shrimp dish and it came with a green parsley sauce…I asked the waiter what kind of sauce this “salsa verde” was and if it was a good sauce and he said yes, so I decided to try something new and I ordered my dish— sauteed shrimp with salsa verde. What a delicious herb sauce on the shrimp! Some dishes you remember forever. This was one of those dishes for me. Such a vibrant green sauce with taste and tang. Who knew!

Salsa verde is a wonderful way to get phytonutrients from your greens. And such a special way to add fun to any dish. Try a spoonful of salsa verde over scrambled eggs, a poached piece of fish, over chicken, shrimp, or vegetables. Spoon salsa verde over different pasta dishes or a simple bowl of noodles! This bright and fresh green herb sauce adds that extra bit of sparkle.

Enjoy!

Ingredients: (serves 4)
• parsley, 2 cups, flat leaf parsley, leaves only, packed well in a measuring cup
• anchovies, 2
• capers, 2 tablespoons
• lemon, 1 tablespoon
• lemon zest, 1 teaspoon
• garlic, 3 peeled cloves
• white wine vinegar, 3 tablespoons
• Dijon mustard, 1 tablespoon
• cold pressed extra virgin olive oil, organic, 1/2 cup
• sea salt, to taste
• black pepper, to taste

Utensils:

• blender
• spoon
• cutting board
• measuring cup
• measuring spoons
• small paring knife
• zester
• small pottery bowl
• small wooden serving spoon
• large glass jar with fitted lid

1. Prepare the flat leaf parsley by plucking the leaves from the stems. Discard stems.

2. Zest the lemon by using a zester and scraping the outside yellow lemon skin peel only. Avoid scraping the white pith (bitter) part of the lemon. Only use the yellow skin of the lemon. The yellow lemon skin has the lemon peel flavor and no bitter taste.

3. In a blender toss parsley leaves, anchovies, garlic, capers, lemon, lemon zest, vinegar, mustard. Lightly pulse ingredients to create a thick green consistency. Do not over pulse. Take your time with this step. Less is more!

4. Gradually add the olive oil to the mixture. Pulse a few more times. Add salt and pepper to taste.

5. Make sure not to over pulse your salsa verde. Just a few little pulses work wonders. Create a lovely green herb sauce that is a little thick and a little chunky for fun texture and flavor.

6. Serve the salsa verde in a pretty pottery bowl, with a spoon, to accompany your main dish. Best to prepare your salsa verde right before you serve the meal.

Options:

• Try various combinations of fresh herbs—parsley, basil, mint, cilantro, chives, dill, oregano, tarragon.

• Add a bit of raw chopped shallot to the mix. Or a bit of raw, chopped onion.

• Add a sprinkle of fresh thyme to the mix.

• Add a sprinkle of chile flakes to the mix for a bit of heat.

• Be creative and use other vinegars—champagne vinegar, red wine vinegar, balsamic vinegar, apple cider vinegar.

• Always use your home-made salsa verde on the same day that you prepare it, as the fresh green herb sauce can often turn brown, after a day, even in the fridge. So serve your salsa verde fresh! Fresh is best.

• Salsa verde pairs well with fish, chicken, meat, eggs, vegetables, tofu, and even with potatoes, pasta, and rice!

• You can refrigerate your salsa verde in a glass jar with a fitted lid. The salsa verde can last a day or two in the fridge.

Enjoy!

February 5, 2020 • recipe 25

a recipe by Carol Giardino • all rights reserved