Salsa Verde
2
cups
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
chopped parsley
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½ c
chopped chives
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¼ c
minced tarragon
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6
anchovy fillets, finely chopped
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2
garlic cloves, finely chopped
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1 lg
or 2 small shallots, finely diced olive oil
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1 c
olive oil
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3
eggs
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1 ½ tbsp
Dijon mustard
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1 ½ tbsp
red wine vinegar, plus more to taste
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The star of this dish is the herbaceous salsa verde, my favorite condiment of them all. While it is a little labor intensive because there are more ingredients than most of my recipes and everything needs to be cut by hand, I assure you the payoff is worth it because it has the power to instantly transform and brighten whatever you choose to put it on. Whether it’s humble boiled potatoes or a delicate piece of tuna, you will want to sop up every last drop of sauce.

Directions

  1. Mix the parsley, chives, tarragon, anchovy, garlic, and shallots together in a small bowl. Cover with the olive oil. Set aside until ready to use.
  2. Place the eggs in a small pot, cover with cold water, and bring to a simmer. Remove from heat and let sit exactly 4 minutes. Remove the eggs from the water and transfer to an ice bath to stop the cooking. Once cooled, peel them and add only the yolks to the bowl of herbs along with the mustard. Mix together until blended-the consistency will be slightly textured, not smooth.
  3. Once you're ready to cook and serve the fish, transfer 3⁄4 cup of the herb base to a small bowl and whisk in the vinegar. Taste and add more vinegar if necessary- the sauce should have a bright acidic bite to it. Set aside until tuna is cooked.

From Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing

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