Go Back
Print this page

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
  • Stir together all ingredients in a bowl.
Cooks’ note: Salsa verde can be made 1 day ahead and chilled, covered.

Recipe by Maggie Ruggiero

Keywords
fresh,
easter,
italian,
dressing,
maggie ruggiero
Recipes
anchovy and rosemary roasted lamb

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.