“Summer’s most essential condiment”
The parsley in our garden came back with a vengeance since the recent trimming I gave it the other day, and now I have even more than ever. Always looking for a way to use it, I was thrilled to find this delicious recipe for salsa verde on Ruth Reichl’s site. It’s not like anything I’ve ever made or tried before and the combination of flavors and textures are sublime. It was perfect with the chicken I grilled for dinner but you can also serve it with fish or eggs or anything that could use a summery garnish. In fact it was so good, the next morning I was eating by the spoonful all on its own over the kitchen sink!
The toasted almonds make this crunchy and the flavors of fresh parsley, lemon, good olive oil and red wine vinegar make it taste like summer. This recipe is a keeper.
Salsa verde, a recipe from Ruth Reichl’s website.
- 1 bunch flat leaf Italian parsley
- 2 shallots
- Red wine vinegar
- 1/4 cup capers, rinsed and soaked
- 3 cloves of garlic
- 1/2 cup toasted almonds, roughly chopped
- Half a lemon
- High quality extra-virgin olive oil
Wash parsley and pick the leaves until you accumulate a small mountain on your cutting board. In the words of Fergus Henderson, “discipline” your parsley by running your knife repeatedly through the pile. You want a fine chop, but be careful not to mash. Set aside.
Peel and chop your shallots extremely fine and cover with red wine vinegar. Drain and chop your capers. Peel and mince the garlic. Cut your lemon in half.
Beginning with your parsley, add half of the shallots, half the capers, all the garlic and almonds, and toss. Taste the mixture for salt and acid, and continue to add shallots and capers accordingly, bearing in mind that the capers will significantly raise the salt-content.
Douse the entire salsa in olive oil, stirring it into a shimmering green pool, and adjust the seasoning with a squeeze of lemon to brighten the flavors, salt and pepper if necessary. Some like it soupier - I prefer mine more rustic,
It’s ready to eat now, but it will be even better tomorrow, when the the flavors have had a chance to get better acquainted.