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Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
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
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Rose Gray and Ruth Rogers’s Salsa Verde
- of Reviews
Reviews:
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Most Helpful
Most Positive
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All Reviews for Rose Gray and Ruth Rogers’s Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
