Salsa Verde----Piquant Green Sauce
"The Venetians serve this with cold meats. It's great whenever you're looking for a very sharp sauce. Courtesy of Alitalia Airlines"
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
3/4 cup
ingredients
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely chopped garlic
- 4 flat anchovy fillets, drained and chopped
- 2 tablespoons capers, drained,washed,and chopped
- 3 tablespoons finely chopped fresh flat leaf parsley
- 3 tablespoons strained lemon juice
- 1⁄4 cup olive oil
- kosher salt
- fresh ground black pepper
directions
- Combine the shallots, garlic, anchovy fillets, capers, and parsley in a mixing bowl and stir until they are well mixed.
- Add the lemon juice and oil, and mix again.
- Taste and season with a few grindings of black pepper and a little salt, if necessary.
- The sauce should be very tart.
- Add more lemon juice, if needed.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Mamie37
Webster, NY
I live in Western New York, on Lake Ontario. Great cultural, food, and touring area. For fun, we go "wandering" to the Finger Lakes area for lunch and "junk hunts".
I retired after 15 years as a travel agent, but I'm very busy with family and friends.
Favorite cookbook: 'American Century' by Jean Anderson. Great reference book! I love to read cookbooks, and can't pass up a chance to get "just one more".
I now work part time for the Canadian American Transportation System, also known as the "Fast Ferry", or "The Breeze" that goes between Rochester NY and Toronto. It's a gorgeous ship, and a cool job!
