By Andrew Cohen
Chef in Residence, Monterey Bay Certified Farmers Markets; Writer, Consultant, Instructor
Salsa Verde can be used on grilled meats or fish (it is very nice on salmon) as well as sandwiches or toasted bagette slices. It adds nice flavor to vinaigrette and a small dollop added to soups or stews can give a nice flavor boost. The ingredients can vary easily. Try substituting basil, oregano or chives for your own version of the versatile spread.
1 tbsp Meyer lemon zest, finely chopped
¼ cup flat leaf parsley, finely chopped
¼ cup mint leaves, finely chopped
¼ cup packed marjoram leaves, finely chopped
2 tbsp Salsi Ranch Capers, soaked and drained
1 tbsp shallot, finely minced
Salt and fresh ground pepper to taste
1 ½ to 2 tbsp lemon juice
3 tbsp Belle Farms Extra Virgin Olive Oil
Combine lemon zest, herbs and capers in a medium bowl. Add shallots and salt and pepper to taste. Stir to combine. Stir in lemon juice. Drizzle olive oil into mixture and mix well to make a paste. May be stored in the refrigerator for several days.
