SALSA VERDE or GREEN HERB SAUCE
Salsa Verde is the simplest sauce in the kitchen and perhaps the most versatile. It’s very easy to make and quite delicious. In its most pared-down form, it’s nothing more than chopped parsley, a few drops of acid (vinegar or lemon juice); and enough oil to moisten and loosen it. Beyond that, the door to elaboration opens and things get more complicated: a spoonful of finely chopped shallot softened in the vinegar; an exotic mix of herbs; a flick of strong mustard; hard-cooked egg, white and yolk chopped separately; possibly anchovy, garlic, or peperoncino (red chili flake), or all of them. Salsa verde can be kept for a few days in on a side table (as long it contains no chopped garlic) or in the fridge. Salsa verde can make the humblest of dishes come alive: braised short ribs, roasted chicken, grilled fish or meats, grilled vegetables. The Little-Sauce-That-Could tempers the smokey, bitter edge of the grill and brings the food in line with the full-bodied wine you’re probably serving.
Simple Salsa Verde
⅔ cup Italian parsley, chopped
2 oz extra virgin olive oil
2 TBL red wine vinegar
Pinch sea salt
Optional: ¼ tsp chili flake, ¼ tsp pounded or finely chopped garlic
Combine all ingredients and mix well. Allow to sit for one hour before using.
Italian-Style Salsa Verde with Anchovy
Salsa verde often includes capers and anchovy to give it greater complexity and depth. What cooks nowadays call ‘umami.’
2 oz shallots, chopped
2 TBL red wine vinegar
1 ½ tsp anchovy paste or 3 fillets anchovies mashed with a fork
2 oz extra virgin olive oil
⅔ cup Italian parsley, chopped
2 oz salt packed capers, coarsely chopped
¼ tsp sea salt
Macerate shallots in vinegar for 15 minutes. Whisk in anchovy. Add all other ingredients and stir to mix. Allow to sit for one hour before using.
Tarragon Salsa Verde
The idea of tarragon with roasted chicken comes from Lutèce, the great chef André Soltner’s lovely New York restaurant. Sadly, Soltner is gone. Happily, his idea still lingers in some restaurants around town.
1 small bunch Italian parsley, leaves picked from stems, finely chopped
1 small bunch tarragon, leaves stripped, stems discarded, finely chopped
3 sprigs mint, leaves stripped, stems discarded, thinly sliced
½ teaspoon chili flakes
½ teaspoon chopped garlic s
½ teaspoon lemon juice
¼ teaspoon sea salt
Grated zest of ½ lemon
½ c extra virgin olive oil
Combine all ingredients and mix well. Allow to sit for one hour before using.
Sicilian Salsa Verde with Olives
Olives are an important part of Sicilian cuisine and cooking and make this Salsa Verde con Olive perfect for grilled meats and poultry.
2 shallots, peeled, finely chopped
2 oz red wine vinegar
6 anchovy fillets, crushed in mortar
4 TBL olive oil
1 cup brined olives, pitted, chopped
½ cup currants, rinsed in cool water, drained in a sieve
2 oz capers, drained and chopped
3-4 sprigs mint, leaves stripped, stems discarded, thinly sliced
1 TBL fennel seed, crushed in mortar
¼ tsp chili flake, crushed in mortar
1 tsp lemon zest, grated
Macerate shallots in vinegar for 15 minutes. Whisk in anchovy. Add all other ingredients and stir to mix. Allow to sit for one hour before using.
Breadcrumb Salsa Verde
At Eccolo, my Berkeley restaurant, we served our spit-roasted chicken with breadcrumb salsa verde. It was especially good in late summer, when tomatoes are perfect.
2 cups coarsely torn sourdough breadcrumbs, oiled and toasted
3 oz red wine vinegar
4 oz extra virgin olive oil
½ cup red onion, chopped
1 TBL garlic, finely chopped
3 TBL salted packed capers, soaked for 30 mins, drained, coarsely chopped
3 TBL Italian parsley, chopped
1 tsp sage, chopped
½ tsp rosemary, chopped
½ tsp coarsely cracked black pepper
Optional: wedges of ripe summer tomatoes
Moisten breadcrumbs with vinegar. Add all other ingredients and mix well. Allow to sit for one hour before using. If using tomatoes, toss them with the salsa before garnishing the chicken.