Today: Alice shares her version of the endlessly adaptable salsa verde.
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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.
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.