Salsa Verde

By • October 8, 2014 0 Comments

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Salsa Verde


Author Notes: Salsa Verde should be full flavored, well seasoned but highly acidic to bring out the dish it garnishes.chris fischer

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Makes a hearty amount, good for 3 days

  • 4 cups loosely packed parsley leaves
  • 2 cups loosely packed arugula leaves
  • 1 cup loosely packed mint leaves
  • 1 cup olive oil
  • 1/4 cup shallot, minced
  • 1/2 cup red wine vinegar
  1. Finely chop the parsley, arugula and mint, mixing them in a large bowl with the olive oil and a generous seasoning of salt to taste.
  2. Mix the shallot with the red wine vinegar and a hearty dose of fresh black pepper in a separate mixing bowl. Allow for the shallots to macerate in the vinegar for 10 minutes while the greens break down in the oil.
  3. Add the shallot mixture to the greens and mix well with a fork, adjusting the seasoning as desired.

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