Salsa Verde should be full flavored, well seasoned but highly acidic to bring out the dish it garnishes. —chris fischer
a hearty amount, good for 3 days
loosely packed parsley leaves
loosely packed arugula leaves
loosely packed mint leaves
red wine vinegar
In This Recipe
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.
Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.