This week's guest editor is Alice Waters, the visionary behind Chez Panisse and The Edible Schoolyard Project. All week, she'll be sharing recipes from her latest cookbook, The Art of Simple Food II, answering our questions, and inspiring us to get a little dirt on our sleeves. We'll also be giving away a copy of her new book each day!
Today: Alice shares her version of the endlessly adaptable salsa verde.
Parsley is a staple in my kitchen for its bright green flavor and cleansing freshness. I use the stems to flavor broths and soups, and use the leaves for sauces.
Parsley and garlic are a perfect pair, with the fresh green parsley counterbalancing the pungent spicy garlic. Persillade is the French name for a mixture of chopped parsley and garlic -- add some lemon zest and you have Italian gremolata. When you add olive oil to a gremolata, along with capers and salt (or anchovies), you have salsa verde, a fantastic sauce to drizzle over meats, vegetables, and fish.
This sauce goes splendidly over whole-roasted cauliflower.
1 garlic clove
3 salt-cured anchovy fillets
3 tablespoons extra-virgin olive oil
2 teaspoons chopped parsley
Salt and pepper
Photo by James Ransom
We're giving away a copy of The Art of Simple Food II! To enter, tell us in the comments: What's your favorite herby sauce? We'll choose a winner this Friday, November 22 -- unfortunately, we can't ship outside the US.