ROSE GRAY AND RUTH ROGERS'S SALSA VERDE
This recipe has been adapted from "The Cafe Cook Book" by Rose Gray and Ruth Rogers (Broadway Books, New York; Copyright 1998). Reprinted by permission of Broadway Books, New York.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Place herbs on cutting board. Using a mezzaluna or large chef's knife, roughly chop herbs. Place in large bowl. Roughly chop capers and anchovies together, and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. Serve with salt-baked salmon.
RYAN HARDY'S SALSA VERDE
Serve with chef Ryan Hardy's Fried Squash Blossoms.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 8
Steps:
- Place anchovy, mint, parsley, basil, mustard, red-pepper flakes, and olive oil in the bowl of a food processor; season with salt and pepper and process until smooth. Serve at room temperature.
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15 DELICIOUS WAYS TO USE SALSA VERDE - THE HAPPIER HOMEMAKER
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- Grilled or Baked Chicken Breast. This classic dish pairs perfectly with the spicy flavor of a green sauce like salsa verde for some extra, healthy flavor!
- Baked Sweet Potato Fries. Crispy baked sweet potato fries are a great vehicle for scooping up some salsa verde made from tangy tomatillos for a delicious crunchy treat!
- Grilled Fish Fillets. The citrusy flavors of salsa verde really bring out the delicate flavors of a grilled whitefish fillet like grilled grouper. Just spoon the salsa right on top and pair will cilantro lime rice!
- Burrito Bowls. Burrito bowls typically contain white rice, beans, lettuce, tomato, roasted bell peppers, pico de gallo, guacamole, and other toppings.
- Black Beans. A savory bowl of black beans can be ramped up with a drizzle of salsa verde adding some spice to the dish to give them a burst of flavor!
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