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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


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

    Lobo
    Lobo
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    Join date : 2013-01-12

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

    Post by Lobo Tue 09 Feb 2016, 8:36 pm

    Salsa Verde - this flavor-packed recipe for salsa verde, which includes lots of fresh herbs along wi Img57l
    Salsa Verde
    Salsa Verde - this flavor-packed recipe for salsa verde, which includes lots of fresh herbs along wi Rating

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    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.






    • 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 Mon 20 May 2024, 11:40 am