I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
Ingredients
- 2 shallots peeled and finely diced
- 1/2 cup flat leaf parsley finely chopped
- 1/3 cup finely chopped mixed herbs e.g. thyme, lovage, hyssop, rocket, dill, tarragon, basil, marjoram, chervil
- grated peel of a lemon
- 1 plump garlic clove peeled and finely chopped
- 3/4 cup extra virgin olive oil
- champagne vinegar or lemon juice to taste
- sea salt and freshly ground black pepper
- 1-2 tbsps capers, rinsed and chopped optional
Servings:
Instructions
- Combine all of the ingredients and season to taste. Add the capers for a sauce that is more tart.
- If not using straight away wait until the last minute to add the vinegar or lemon juice. The herbs and oils can be combined well in advance of serving, covered and refrigerated.
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