Ryan Hardys Salsa Verde Recipes

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ROSE GRAY AND RUTH ROGERS'S SALSA VERDE



Rose Gray and Ruth Rogers's Salsa Verde image

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

1 bunch flat-leaf parsley leaves, picked
1 bunch basil leaves, picked
1 small bunch mint leaves, picked
1/3 cup salted capers, washed and covered in white-wine vinegar
6 anchovy fillets, washed and covered in olive oil
1 heaping teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste

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.

SALSA VERDE (GUY FIERI)



Salsa Verde (Guy Fieri) image

This is excellent! I just saw Guy make this, very quick and very fresh! He serves it with his Brick Chicken. Don't leave out the anchovy paste, it really adds to the dish. Guy just used 1 piece of a roasted red pepper from the har, he did not chop it up before adding it to the food processor. From Food Network.

Provided by Scoutie

Categories     Low Protein

Time 5m

Yield 1 cup

Number Of Ingredients 11

1/2 cup fresh basil leaf
1/2 cup fresh parsley leaves
1/2 teaspoon red pepper flakes
1 tablespoon garlic, chopped
1/2 teaspoon capers
1 teaspoon anchovy paste
2 tablespoons red bell peppers, roasted
1 tablespoon onion, coarsely chopped
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
salt, to taste

Steps:

  • In a food processor, puree all ingredients but oil and salt until smooth.
  • With machine running, slowly add oil until well combined.
  • Season with salt, to taste.

Nutrition Facts : Calories 701.5, Fat 73.3, SaturatedFat 10.2, Cholesterol 6.8, Sodium 357.2, Carbohydrate 10.9, Fiber 2.9, Sugar 2.4, Protein 4.8

RYAN HARDY'S SALSA VERDE



Ryan Hardy's Salsa Verde image

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

1 salted anchovy fillet, such as Ortiz Cantabrian
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup basil leaves
2 tablespoons Dijon mustard
1 1/2 teaspoons crushed red-pepper flakes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

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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