Fantastic, Used this all summer on meat and fish.
Italian-Style Salsa Verde
The food from John Gorham, chef of the Toro Bravo restaurant group in Portland, vibrates with big flavors; a perfect example is this herb-laden fresh sauce that's perfect for drizzling over the Northwest Seafood Boil or other steamed seafood. If you don't have fennel fronds, you can just add a bit more of the other herbs or use fresh dill instead.
This recipe goes with Northwest Seafood Boil
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- Calories: 88
- Calories from fat: 98%
- Protein: 0.2g
- Fat: 10g
- Saturated fat: 1.4g
- Carbohydrate: 0.5g
- Fiber: 0.2g
- Sodium: 60mg
- Cholesterol: 0.0mg
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 cup coarsely chopped chives
- 1/4 cup coarsely chopped fennel fronds or dill
- 1/4 cup coarsely chopped mint leaves
- 1/4 cup coarsely chopped tarragon
- 1/4 cup coarsely chopped shallots
- 2 tablespoons finely chopped capers
- 2 teaspoons coarsely chopped sage leaves
- About 3/4 tsp. kosher salt
- 1 1/4 cups mild and fruity extra-virgin olive oil
- Combine everything except oil in a small bowl. Whisk in oil. Taste and adjust salt. Chill overnight, if possible, so flavors can marry.
- Make ahead: Up to 1 day, chilled; let come to room temperature.
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