Italian Salsa Verde, goes well on any grilled meat, seafood, or poultry, whether is cooked under a powerful range hood or the simplest outdoor grate. It’s one of our most commonly used condiments at the restaurant, most recently making its appearance paired with a stuffed pork chop. The key is to use a variety of fresh herbs, and to chop them by hand to avoid bruising the herbs. Let your creativity go wild here, substitute any tender herbs you might have on hand. This recipe is from Coho’s Chef.
Italian Salsa Verde
2 C packed Italian parsley leaves
1 1/2 C packed mint leaves
2 C loosely packed basil leaves
1/4 C capers, drained and rinsed
3 garlic cloves, minced
2 Tbs shallots, minced
2 anchovies, rinsed and chopped
2 Tbs Dijon mustard
1 lemon, zest and juice
1 tsp red chili pepper flakes
1 C olive oil
kosher salt and freshly ground black pepper
Chop all the ingredients by hand. Place the herbs in a bowl with the olive oil.
Whisk in the remaining ingredients. It should be brightly colored and tasting. Drizzle over prepared meats and serve the remainder in a bowl on the side. Will keep in the refrigerator for up to three days. Discard when “swampy” tasting or discolored.
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