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Salsa Verde

Recipe: Alex Harrell
Photo: Tate Nations
Add a great extra flavor with this Salsa Verde,  it’s a play on chimichurri that works incredibly well with Chef Harrell’s smoked lamb shoulder. Look at Chef Harrell’s smoked lamb shoulder recipe.

Salsa Verde
Serves 8
This recipe was provided by Chef Harrell and adapted from his dishes at the Delta Supper Club. This recipe has not been tested for the home cook.
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Ingredients
  1. 6 anchovy fillets, smashed to paste
  2. 2 cloves garlic, minced
  3. 1 shallot, minced
  4. 2 cups chopped flat-leaf parsley
  5. 1 1/2 cups extra-virgin olive oil
  6. 1/2 cup chopped fresh basil
  7. 2 tablespoons chopped fresh oregano
  8. 2 tablespoons minced capers
  9. 2 teaspoons Dijon mustard
  10. 1 teaspoon lemon zest
  11. 1/2 teaspoon sea salt
  12. 1/2 teaspoon ground black pepper
  13. 1/2 teaspoon sugar
  14. Pinch chili flakes
Instructions
  1. In a medium bowl, stir together all ingredients. Salsa Verde will keep refrigerated for up to 3 days.
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Salsa Verde

2016-07-14T11:23:43+00:00

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