Salsa Verde v.2

INGREDIENTS:

1 tablespoon Meyer (or other) lemon zest

¼ cup flat leaf parsley (approx. 6 stems)

¼ cup mint leaves only (top 4 leaves of approx. 8 sprigs)

¼ cup packed marjoram leaves (approx. 8 sprigs)

2 tablespoon capers

1 small shallot, about ½ ounce or- 1 tablespoon finely minced

Salt and fresh ground pepper to taste

Juice of ½ a lemon- 1 ½ to 2 tablespoon

3 tablespoons or more of good quality extra virgin olive oil

METHOD:

With a sharp knife, mince the lemon zest.

Bunch all the green herbs and mince these into the zest.

Dry the capers and place them on the herbs, and mince them. Placing them on top helps keep them from rolling away.

Make sure all of the above are uniformly minced, then transfer to a medium sized non-reactive bowl.

Add the shallots to the above; give a good grind of fresh pepper and a decent pinch of salt to the bowl.

Add the lemon juice and stir to spread through.

Drizzle 2 tablespoon of the oil over the above and stir really well.

Taste for salt and pepper. Adjust if needed.

Add more oil until you form a slightly wet paste that has a nice sheen. It should not be soupy.

Transfer to a container that will just hold it and cover well. Will keep in the refrigerator 1 week.

Chef’s Notes and Tips:

I use this on grilled meat, on fish (especially nice on salmon), as a sandwich smear, and on toasts. I have spooned it into tired tasting soup that needed a little help, and have used it as part of a vinaigrette. Add to cooked grains to liven them up or use as an emergency pasta sauce with shrimp.

The ingredients can vary easily. I frequently make it without the mint. I just use marjoram and add a little oregano. You can substitute basil for the mint, oregano for the marjoram, use chervil or chives. Once you have made this it becomes easy and you will concoct your own version. Then you stop measuring. And you’re on your way.

Source: Chef Andrew E Cohen