Salsa Verde

Name: Salsa Verde
Yield: makes about 2 1/2 cups
Ingredients: 1/2 cup finely chopped red onion; 2 tablespoons finely chopped shallots; 1/2 cup very thinly sliced scallions; 2 tablespoons finely chopped fresh chives; 1/2 cup finely chopped roasted red peppers (jarred pimientos); 1/2 cup finely chopped baby gherkin pickles; 2 hard-cooked eggs (page 36), yolks and whites separated, finely chopped; 2 tablespoons drained and chopped tiny capers in brine; 1/4 teaspoon powdered mustard; 1 cup extra-virgin olive oil; 1/2 cup red wine vinegar; 1/4 cup finely chopped fresh Italian parsley; Salt to taste

December 14, 2011

This is a classic cold sauce for boiled meats, poultry, and fish, but I find wonderful new uses for it all the time.

Recipe information

Yield
makes about 2 1/2 cups

Ingredients

1/2 cup finely chopped red onion

2 tablespoons finely chopped shallots

1/2 cup very thinly sliced scallions

2 tablespoons finely chopped fresh chives

1/2 cup finely chopped roasted red peppers (jarred pimientos)

1/2 cup finely chopped baby gherkin pickles

2 hard-cooked eggs (page 36), yolks and whites separated, finely chopped

2 tablespoons drained and chopped tiny capers in brine

1/4 teaspoon powdered mustard

1 cup extra-virgin olive oil

1/2 cup red wine vinegar

1/4 cup finely chopped fresh Italian parsley

Salt to taste

Preparation

Step 1
Put all the ingredients except the chopped parsley and salt in a mixing bowl, and stir to blend. Just before serving, stir in the chopped parsley and salt to taste.
Step 2
Store refrigerated for 4 or 5 days. Refresh before using with additional red wine vinegar and extra-virgin olive oil, if the sauce seems dry, and fresh chopped parsley to liven up the color.
Serving Ideas . . .
Step 3
Delicious with:
Step 4
Homemade Tonno sott’Olio (page 10)
Step 5
Marinated steamed mussels (page 16)
Step 6
Poached Whole Zucchini (page 238)
Step 7
Grilled Cod Steaks (page 302)
Step 8
Poached Chicken (page 328)
Step 9
Poached Veal Tongue (preceding recipe)
Step 10
Any steamed or boiled vegetables. It also makes a great sandwich dressing.

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.

TagsSauce Salsa Condiment Italian European Red Onion Onion Root Vegetable Vegetable Scallion Parsley Herbs & Spices Dairy Free Gluten Free Nut Free Vegetarian Make Ahead No-Cook Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Serving Ideas . . .

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Recipe notes