If I have one trick up my sleeve that I can use to bump up any dish, it's salsa verde. This dish has very few rules and can go with anything. Even the ingredients list is largely optional. As long as you have some herbs and some oil I think you've got it.
While there are no rules for how to use this, here are a few ways I use salsa verde in my kitchen:
toss with grilled veggies, still warm from the grill
dollop over simple baked white fish
add extra lemon juice and spread over salmon before baking
add yogurt, extra salt and pepper, and mustard and use to marinate chicken
use as a flavourful sauce for a simply grilled chicken and rice bowl
use as a salsa/spread for tacos / pitas / wraps
serve on the base of a plate of shrimp for easy scooping
dollop onto a simple yogurt dip or labneh and give an extra drizzle of olive oil - perfect for guests
So here's how I make mine, don't scoff at all the optional notes because I'm not kidding.
Ingredients:
a few large handfuls of fresh herbs - typically about 1.5 cup, finely chopped. I like to use parsley (stems too!), basil and a few sprigs of mint. I'll also add fennel fronds if I have them.
2 scallions, finely chopped
1/4 tsp red pepper flakes or finely chopped chili pepper optional
3-4 anchovies, smashed in a mortar and pestle or with a knife optional
1 tbsp capers, finely chopped optional
1 tsp whole grain dijon mustard
1 small finely grated garlic clove
zest of 1 lemon
olive oil
salt
pepper
juice of 1/2 a lemon OR splash red wine vinegar
Directions:
Smash anchovies, garlic, and mustard together in a mortar and pestle. If you do not have one, you can chop up the anchovies and use the blade of the knife to smash them a little extra. Combine these ingredients with the herbs, scallions, red pepper flakes, capers, and lemon zest. Add enough olive oil to almost cover the whole mix, then season to taste with salt and pepper. Note anchovies and capers are both salty so if you are including them, you'll likely need less salt. I like to add acid (lemon juice or red wine vinegar) just before serving because they can cause the bright green colour to fade- but don't worry, it won't turn brown.
Ultimately, each of these ingredients is 'to taste', so keep tasting as you mix and add ingredients as you wish and see fit.
-olivia
Comments