Dill
Dill Pickle Salsa
- Prep time 10 minutes
- makes 1 1/2 cups
Author Notes
This bright, briny, and fresh condiment takes its inspiration from an Italian salsa verde, which usually consists of finely chopped parsley, capers, garlic, lemon or vinegar, and lots of olive oil. I don’t think I’m alone when I say that I wish more food tasted like pickles, so my spin tastes a bit like if an Italian salsa verde made a visit to a Jewish deli.
I added lots of fresh dill to the classic parsley base, and swapped chopped cornichons or gherkins for the usual briny capers. Plus, I added a dollop of dijon mustard for body and bite. This yields a zippy yet savory, super-balanced sauce that makes for a gorgeous accompaniment to rotisserie chicken, slow roasted salmon, crispy pork cutlets, and many more proteins, along with just about any raw or roasted vegetable (think: thinly sliced fennel or cabbage, blanched asparagus or green beans, and boiled or crispy,roasted potatoes).
Perhaps my favorite part about this salsa? A bit of mayo combined with the leftovers creates the perfect dressing for a tuna, chicken, or potato salad to bring along to all your beach picnics, park lunches, and potlucks this summer.
A note about process: while I recommend bringing this sauce together in a food processor for the sake of efficiency, it can absolutely be made with no more than a knife, a cutting board, and a bowl for a slightly chunkier end-product. Simply chop your herbs and pickle as finely as possible and drizzle in the oil while whisking constantly. While the sauce may separate more readily when prepared this way, it can always be zhuzhed back together before using. —Megan Litt
Ingredients
-
1 cup
fresh dill
-
1 cup
fresh flat-leaf parsley leaves and tender stems
-
1/2 cup
cornichons or gherkins (about 12)
-
2 tablespoons
dijon mustard
-
2 tablespoons
white wine vinegar, plus more to taste
-
1
garlic clove, grated
-
1 teaspoon
granulated sugar
-
Kosher salt, to taste
-
Freshly cracked black pepper, to taste
-
1/2 cup
extra-virgin olive oil
Directions
- In a food processor, combine the dill, parsley, and cornichons. Pulse until the ingredients are all coarsely chopped. Scrape down the sides of the food processor and add the mustard, vinegar, garlic, sugar, salt and pepper. Continue to pulse while pouring in the olive oil in a steady stream, until you have a nicely emulsified, but still slightly textured sauce. Taste and adjust the salt, pepper, and vinegar as needed.
- Store in an airtight container in the refrigerator for up to 5 days.
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