2000s Recipes + Menus
Parsley Mint Salsa Verde
Makesabout 2 cups
- Active time:15 min
- Start to finish:35 min
April 2009
This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.
- 2/3 cup extra-virgin olive oil
- 1/3 cup Sherry vinegar
- 2 tablespoons water
- 2 large garlic cloves, finely chopped
- 1/4 cup finely chopped shallot
- 1 cup chopped flat-leaf parsley
- 3/4 cup chopped mint
-
Whisk together oil, vinegar, water, garlic, shallot, 1 tsp salt, and 1/2 tsp pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.
Cooks' note: Salsa verde can be made 30 minutes ahead and kept at room temperature.
- Keywords
- melissa roberts,
- passover,
- dressing,
- vegetarian,
- herbs
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