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.

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