Italian-Style Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The food from John Gorham, chef of the Toro Bravo restaurant group in Portland, vibrates with big flavors; a perfect example is this herb-laden fresh sauce that's perfect for drizzling over the Northwest Seafood Boil or other steamed seafood. If you don't have fennel fronds, you can just add a bit more of the other herbs or use fresh dill instead. Ingredients:
1/2 cup coarsely chopped flat-leaf parsley |
1/4 cup coarsely chopped chives |
1/4 cup coarsely chopped fennel fronds or dill |
1/4 cup coarsely chopped mint leaves |
1/4 cup coarsely chopped tarragon |
1/4 cup coarsely chopped shallots |
2 tablespoons finely chopped capers |
2 teaspoons coarsely chopped sage leaves |
about 3/4 tsp. kosher salt |
1 1/4 cups mild and fruity extra-virgin olive oil |
Directions:
1. Combine everything except oil in a small bowl. Whisk in oil. Taste and adjust salt. Chill overnight, if possible, so flavors can marry.
2. Make ahead: Up to 1 day, chilled; let come to room temperature.
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