Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Salsa Verde - this flavor-packed recipe for salsa verde, which includes lots of fresh herbs along wi

Share

Lobo
Moderator
Moderator

Posts : 18094
Thanked : 883
Join date : 2013-01-12

Salsa Verde - this flavor-packed recipe for salsa verde, which includes lots of fresh herbs along wi

Post by Lobo on Tue Feb 09, 2016 10:36 pm


Salsa Verde


Read Reviews

Write a Review
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 10
Chef Traci Des Jardins created this flavor-packed recipe for salsa verde, which includes lots of fresh herbs along with capers and anchovy. It will enliven a host of foods, from pan-seared fish and roasted meats to grilled vegetables. If you want to prepare the sauce a long time in advance, do not add the acid (red wine vinegar) until just ready to serve, as it will “burn” the herbs.



  • Printer Friendly Version






  • 8

Ingredients:


  • 1 bunch fresh flat-leaf parsley, leaves picked, washed and dried
      and then chopped
  • 1/4 cup finely chopped fresh chervil
  • 1 bunch finely minced fresh chives
  • 1 bunch finely chopped fresh tarragon
  • 1 shallot, finely minced
  • 3 Tbs. chopped capers
  • 3 Tbs. finely chopped anchovy
  • Zest of 1/2 lemon
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. red wine vinegar
  • Salt and freshly ground pepper, to taste

Directions:

In a bowl, combine the parsley, chervil, chives, tarragon, shallot, capers, anchovy, lemon zest, olive oil and vinegar. Stir well, then season with salt and pepper. Serves 10.

Variation 1: Add 1/2 cup finely minced celery hearts and leaves to the above recipe.

Variation 2: Add 1 trimmed and finely minced fennel bulb to the above recipe. Replace the red wine vinegar with the juice of 1 lemon.

Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.

    Current date/time is Sat Dec 10, 2016 2:29 pm