Salsa Verde

Name: Salsa Verde
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

13 ingredients

13 steps

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

Directions

1

Put all the ingredients except the chopped parsley and salt in a mixing bowl, and stir to blend.
2

Just before serving, stir in the chopped parsley and salt to taste.
3

Store refrigerated for 4 or 5 days.
4

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.
5

Delicious with:
6

Homemade Tonno sottOlio (page 10)
7

Marinated steamed mussels (page 16)
8

Poached Whole Zucchini (page 238)
9

Grilled Cod Steaks (page 302)
10

Poached Chicken (page 328)
11

Poached Veal Tongue (preceding recipe)
12

Any steamed or boiled vegetables.
13

It also makes a great sandwich dressing.