Make Salsa Verde

Edited by Monika, Anonymous, sheryl hernandez

A classic Italian sauce, full of wonderful fresh flavors - parsley, capers, lemon zest, olive oil.

salsa verde

It can be served with meat, fish or vegetables or used as a wonderful dipping sauce for bread, in fact it is so good, I've been known to dip into the remnants and lick it off my fingers. Pure decadence!

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  • Use really fresh herbs, whether you're using parsley or a combination of other herbs - chives, chervil, tarragon, basil and parsley.
  • Be sure to cut them very finely with a really sharp knife. You won't get the best flavor or color using a dull knife because it will bruise the herbs rather than cutting them cleanly.
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Ingredients

  • ½ cup (approx 25g) finely chopped parsley (or a combination of fresh herbs)
  • 1 tablespoon capers, drained and chopped
  • 1 small garlic clove, finely chopped (if you don't like the taste of raw garlic, sauté the garlic just until soft in a little of the olive oil, allow to cool before adding)
  • zest of 1 lemon, finely chopped or grated
  • 2 tablespoons of lemon juice
  • A grinding of salt and lots of fresh pepper
  • ½ cup (140 ml) olive oil

Preparation

  1. 1
    Mix well, check seasoning (be careful about adding too much salt, the capers are already salty) and allow to stand at room temperature for the flavors to blend.
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  2. 2
    Add the lemon juice just before serving (adding lemon juice sooner causes the herbs to darken and lose their lovely deep green color).
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  3. 3
    Other additions you might experiment with are chopped anchovy fillets, chopped shallots or even finely chopped hard boiled egg.
    You might even try all three together.
    Salsa Verde on Vietnamese Cobbler Fish
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  • Here we've used the Salsa Verde on Vietnamese Cobbler - a fish similar to thin fillets of cod.
  • The fish was dipped in egg and then fine bread crumbs, shallow fried and served with mashed potatoes and green beans.
  • A cold glass of non-alcoholic beer rounds off the meal beautifully. Bon appétit!
  • Use the Japanese bread crumbs - Panko - they are very different from normal bread crumbs and give a really great crispy crunch.
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.

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Article Info

Categories : Cooking

Recent edits by: Anonymous, Monika

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