Raisin Caper Salsa Verde Recipes

ITALIAN SALSA VERDE, A TANGY GREEN ITALIAN CONDIMENT

Italian Salsa Verde, a tangy green Italian condiment image

The Italian Salsa Verde is a sharp, piquant, salty and herby green sauce that will electrify your senses and leave them hysterical in anticipation of the next mouthful!

Provided by Azlin Bloor

Time 30m

Number Of Ingredients 8

Ingredients

1 Tbsp capers in salt
4 anchovies (in salt or in oil)
½ slice day old white bread
2 Tbsp white wine vinegar
90 g (large handful) flat leaf parsley
1 large boiled egg yolk (optional)
1 medium clove garlic
125 ml EV olive oil (you might not need all)

Steps:

Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.

Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

SALSA VERDE

Salsa Verde image

Categories Condiment/Spread Sauce Herb No-Cook Low Carb Lemon Summer Capers Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup drained capers, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/3 cup fresh lemon juice

Steps:

Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 1 day ahead; chill. Use at room temperature.)

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Salsa Verde (Caper and Parsley Sauce) image

Categories Sauce Food Processor Herb Mustard No-Cook Vegetarian Quick & Easy Vinegar Shallot Parsley Capers Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

Ingredients

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

RAISIN-CAPER SALSA VERDE

Raisin-Caper Salsa Verde image

Provided by Tyler Florence

Time 1h15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup golden raisins, roughly chopped
1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
1/2 cup roughly chopped flat-leaf parsley
1/2 cup finely chopped shallots
1 lemon, juiced, plus a pinch grated rind
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

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