31 While 31–Salsa Verde

I put salsa verde on my list of thirty things to make while I’m thirty because I love it.  I originally thought of tomatillo salsa, but when I found this, I knew I had to give it a go.  Good thing, because this traditional salsa verde was AMAZING.  I served it over beer-marinated flank steakand it was it a hit!  Lucky for me (and you), the leftovers are stellat over scrambled eggs the next morning.  

Salsa Verde

from www.williams-sonoma.com 

printer-friendly recipe

Ingredients:

1 c. packed fresh flat-leaf Italian parsley leaves

1/3 c. packed fresh basil leaves

1/3 c. packed fresh mint leaves

1 garlic clove

2 tsp. capers, soaked and drained

1/2 anchovy fillet (optional)

2 tsp. Dijon mustard

pinch of crushed red pepper flakes

1/2 c. extra-virgin olive oil, plus more, to taste

1 TBSP red wine vinegar

salt and freshly ground black pepper, to taste 

Directions:

1.  Roughly chop the parsley, basil and mint and transfer to a blender. Add the garlic, capers, anchovy (if using), mustard, red pepper flakes and the 1/2 cup olive oil. Blend until the mixture is smooth, 30 seconds to 1 minute, adding more oil, if needed.

2.  Pour the mixture into a small bowl. Stir in the vinegar and season with salt and black pepper. Makes about 1 cup. 

one year ago: chicken and black bean quesadillas withwarm corn salsa