Not Your Traditional Salsa Verde

I say this not your traditional Italian salsa verde because I didn't use a bit of parsley. Why you ask? Because I didn't have any. But I did have cilantro, mint and a bit of dill. So why not make salsa verde? But if you wanted to make a more traditional version, just use all parsley.

One of my pet peeves is having to buy fresh herbs in the winter time when I need them for a specific recipe. It's not even so much the cost (although, that does piss me off a bit) as it is that I always end up throwing away a lot of it because it doesn't always end up being used. How many recipes can I make with dill in a week? Or basil? Or cilantro? You get the picture.

I have to say this week, it all worked out and I didn't waste anything because I decided to make this salsa verde for the roasted chicken that we had for lunch on Sunday.

Salsa verde is essentially a green sauce that uses parsley as the main ingredient along with capers, garlic, anchovies and mustard. It is traditionally served with bollito mist. (boiled meat). You can use it for steamed or boiled vegetables, potatoes, roasted or grilled meats or boiled eggs. You can even marinate with it. Anything, really.

I used a mortar and pestle to mash the garlic, anchovies and capers and then added the herbs that I chopped by hand. But you can definitely blend everything in a food processor and then stir in the herbs, mustard and olive oil.

Salsa Verde

1-2 cloves of garlic
2 anchiove filets
1 tablespoon capers
1 cup (packed) combination of fresh herbs, i.e., cilantro, mint, dill, parsley
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
1/3 cup olive oil
salt and pepper, to taste

Finely chop the herbs. Using a mortar and pestle or a food processor, mash or blend the garlic, anchovies and capers. Stir in the herbs, mustard, vinegar and olive oil until blended. Season with salt and pepper. Can be made ahead of time. If longer than a could of hours, chill and bring to room temperature before serving.

m xo

Almost Salad Nicoise

I had it in my mind this morning that I wanted to make salad nicoise for lunch today. It must be this cold weather that we are experiencing and seems to be going on forever. I wanted to be transported to the south of France for a brief moment even though I've never been but can just imagine! Anything to get me through this winter.

I say this is an ALMOST salad nicoise because I didn't have the namesake of this dish, the nicoise olives.  I could have easily substituted kalamata olives I'm sure, but to be honest, I forgot. The salad was equally delicious without them. But please include them if you have!

Salad nicoise is essentially a composed salad made with green beans, potatoes, eggs and tuna tossed with a vinaigrette. You can either use canned tuna( I use Italian tuna in olive oil) or fresh grilled tuna which would be amazing!!

I left my  heart of romaine lettuce leaves whole because they looked so pretty, even if it was just me eating. Presentation is everything! Lol. But you can definitely tear them into bite size pieces. I used purple baby potatoes but any baby potato will do.

I think this makes a lovely lunch, especially with girlfriends and a bottle(or 2) of white wine.

Salad Nicoise

Vinaigrette
(this makes plenty of dressing, you will definitely have leftover)

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1 clove garlic, grated with a microplane or minced
1 teaspoon anchovy paste
1/2 cup olive oil
salt and pepper, to taste

Whisk all ingredients together and set aside until you are ready to assemble the salad.

5-6 baby new potatoes
a handful of green beans, ends trimmed
a handful of cherry tomatoes, halved
1 hard boiled egg, peeled, halved or quartered
80g Italian tuna in olive oil
5-6 leaves of heart of romaine
1 tablespoon capers

Start by steaming or boiling your potatoes until tender. Set aside. Do the same with the green beans. You want the potatoes and the beans to be warm when you toss with the vinaigrette so they will absorb more flavour.
To assemble the salad, place the romaine leaves on a platter first and then arrange the potatoes, green beans, tomatoes, tuna, egg and capers attractively on top. Drizzle with the vinaigrette and serve immediately.

bon appétit
m xo