Salsa Verde
Well we have family in town for Easter. We roasted chicken legs and breasts for the picky eater visiting. To go with it, I made the second of the recipes for salsa verde I have collected. I think this one might be a bit better, but that is hard to say since it has been a while since we made the first recipe. To go with it, I cooked white rice with chicken stock and butter, salad and a Tuscan roasted garlic loaf from the Publix bakery.
Salsa Verde
2 garlic cloves,finely chopped
1/2 c tightly packed fresh basil -leaves
1/2 c tightly packed flat-leaf parsley leaves
3 sl of white bread,such as Pepperidge Farm, crusts removed
1/4 c white wine vinegar or sherry vinegar
1 T Dijon mustard
3 T drained capers
6 cornichons
1/2 c extra-virgin olive oil
Salt and pepper
Combine the garlic with the basil and parsley leaves, the bread slices,
and the vinegar in the bowl of a food processor. Puree the herb/bread
mixture for about 1 minute, scraping down the sides of the food
processor with a rubber spatula every 10 or 15 seconds. Add the mustard,
capers and cornichons and chop for about a minute more, until the
mixture is granular but smooth. Put the mixture in a bowl, work in the
olive oil with a wooden spoon, and stir in the salt and pepper to taste.
Salsa Verde
2 garlic cloves,finely chopped
1/2 c tightly packed fresh basil -leaves
1/2 c tightly packed flat-leaf parsley leaves
3 sl of white bread,such as Pepperidge Farm, crusts removed
1/4 c white wine vinegar or sherry vinegar
1 T Dijon mustard
3 T drained capers
6 cornichons
1/2 c extra-virgin olive oil
Salt and pepper
Combine the garlic with the basil and parsley leaves, the bread slices,
and the vinegar in the bowl of a food processor. Puree the herb/bread
mixture for about 1 minute, scraping down the sides of the food
processor with a rubber spatula every 10 or 15 seconds. Add the mustard,
capers and cornichons and chop for about a minute more, until the
mixture is granular but smooth. Put the mixture in a bowl, work in the
olive oil with a wooden spoon, and stir in the salt and pepper to taste.
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