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Salsa Verde

3 Tb. finely chopped shallots
2 Tb. chopped chives
1/2 cup chopped mint
1/2 cup chopped Italian parsley
1 Tb. finely minced anchovies (2 fillets)
1 Tb. capers
zest and juice of 1 lemon
1/2 tsp. freshly ground black pepper
/12 cup plus 1 Tb. extra virgin olive oil

Instructions: Combine all ingredients (except first 3) in a mixing bowl and stir to combine. Serve immediately or cover and keep in the refrigerator for up to 1 week. Bring to room temperature or gently heat before serving. (makes 1 cup)

Comments: Salsa Verde simply means "green sauce". Many ethnic cuisines, such as Latin American, French, Italian, have their own version of Salsa Verde. This version is European based. It is great as a dip, slightly warmed and served with raw or steamed vegetables such as fennel, carrots, cauliflower and peppers.