But so can a great condiment. One we often forget
about—since its Old World sibling tomato sauce steals the spotlight—is Italian salsa
Verde.
This is one of those rare sauces that can be blended
in two minutes using almost anything you have on hand—soft, fresh herbs, a bit
of garlic, olive oil, capers and some sort of acid such as lemon juice (our
fave) or white wine vinegar—plus anchovies or hot peppers, to taste.
Jam-packed with piquant, bright, incredibly satisfying
flavors, here’s how to use it:
Dollop on baked salmon, chicken, steak or vegetables
Use it as a marinade for meat (as none other than
Mario Batali does))
Slather it into any sort of sandwich (like chef
Caroline Fidanza of Brooklyn’s Saltie does (recipe below!)
Best of all: it keeps in the fridge for several days
or as long as several weeks, if stored in a tightly sealed jar and covered with
a layer of oil, like pesto. Here’s one of our favorite salsa verde recipes:
Ingredients
2 cups mixed herbs: parsley, mint, dill, scallion,
cilantro
1/4 cup capers
1 fresh red chile (optional), seeded andthinly
sliced
2 large cloves garlic (optional), thinly sliced
3 tablespoons extra-virgin olive oil
1–2 lemons
Sea salt
Directions
In a bowl, toss the herbs with the capers, chile and
garlic (if using), and olive oil. Add the juice of 1 lemon and a small pinch of
sea salt. Taste. The flavor should be bright and lemony. Adjust as necessary
with lemon and salt.
Source: yahoo.com
Source: yahoo.com
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