Diary of a Foodie
Salsa Verde
Diary of a Foodie: Season Three: Farm to Fork
Makesabout 1 1/3 cups
- Active Time:15 min
- Start to Finish:15 min
ADAPTED FROM LIVIA TISTARELLI
February 2008
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 2 garlic cloves
- 2 flat anchovy fillets, finely chopped
- 1 tablespoon drained capers, finely chopped
- 1/2 cup packed finely chopped flat-leaf parsley
- 2 hard-boiled large eggs, finely chopped
- 3/4 cup olive oil
-
Mince and mash garlic, anchovies, and capers to a paste with a pinch of salt. Transfer paste to a small bowl and stir in parsley, eggs, oil, and salt and pepper to taste.
Cooks' Note: Salsa verde keeps, covered and chilled, 1 day. Bring to room temperature and stir before serving.
- Keywords
- diary of a foodie,
- livia tistarelli,
- dressing,
- seafood
More Diary of a Foodie
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- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Diary of a Foodie
Season Three
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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