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Author Notes: Salsa Verde should be full flavored, well seasoned but highly acidic to bring out the dish it garnishes. —chris fischer
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
- 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.
- 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.
- Add the shallot mixture to the greens and mix well with a fork, adjusting the seasoning as desired.