Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
Posted by Olivia on Friday, May 3rd, 2013
Vinaigrettes and Other Dressings by Michele Anna Jordan is filled with light and fresh dressings, vinaigrettes, salsas, and salads. Let her colorful repertoire of enlivening recipes ignite your springtime culinary adventures. From bright new dressings like Bloody Mary Vinaigrette to Creamy Sesame-Ginger Dressing and rich salads like Thai-inspired Lamb with Spaghetti Squash – this book is the perfect hint of seasonal inspiration for the at home cook.
Here’s a little taste of inspiration from Vinaigrettes and Other Dressings:
Italian-Style Salsa Verde
Makes about two cups
4 cups loosely packed fresh Italian parsley, chopped
6 scallions, white and pale green parts only, very thinly sliced
- 1 medium cucumber, peeled, seeded, and cut into small dice
- 5 garlic cloves, minced
- 2 tablespoons capers, drained and minced, or 2 tablespoons brined green peppercorns, drained
- 1 tablespoon Dijon mustard
- Grated zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- Kosher salt
- 2/3 cup extra-virgin olive oil, plus more to taste (The Olive Press recommends Master Blend EVOO or Arbequina EVOO)
- Black pepper in a mill
- Put the parsley, scallions, cucumber, garlic, and capers in a medium bowl and toss with a fork.
- Put the mustard, lemon zest, and lemon juice in a small bowl, season generously with salt, and stir in the olive oil.
- Season with several turns of black pepper and pour over the parsley mixture. Taste, and correct for salt and acid as needed.
- Cover and let sit for 30 minutes before using. Although salsa verde is best when first made, it can be refridgerated, covered, for up to 3 days.
Notes: Best uses:
Raw zucchini ribbons; grilled radicchio; grilled asparagus; grilled cabbage wedges; whole roasted cauliflower; farro salad; barley salad; pasta salad with small pasta, such as acini di pepe; bread salad; grilled fish, poultry, and beef; pulled pork sandwiches
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