2000s Recipes + Menus
Salsa Verde
Makes about3/4 cup
- Active time:15 min
- Start to finish:15 min
April 2005
- 1/2 cup extra-virgin olive oil
- 9 flat anchovy fillets, drained, patted dry, and minced
- 2 1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped
- 6 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh mint
- 1 teaspoon white-wine vinegar
- 1/8 teaspoon black pepper
-
Accompanies:
-
Stir together all ingredients in a bowl.
Cooks’ note: Salsa verde can be made 1 day ahead and chilled, covered.
- Keywords
- fresh,
- easter,
- italian,
- dressing,
- maggie ruggiero
Recipes
More from This Menu: Fresh
The spirit of primavera, Italian for “spring,” comes alive in garlic and herb-scented artichokes, crisp lettuces, sweet baby carrots, aromatic fennel, and blissfully light cheese-dappled gnocchi.
Pinterest
