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Salsa Verde
From the kitchen of Sharmagne Leland-St. John

6 tablespoons capers, drained
1 cup flat leaf parsley packed down
1 cup extra virgin olive oil
4 tablespoons chopped shallot
2 tablespoons chopped chives
1 teaspoon garlic diced
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar

Remove stems from parsley, retaining the broad flat leaves, finely chop the capers, parsley, shallot, chives, and garlic and combine in a bowl.  Add the mustard and mix well.  Add vinegar and serve.

You may also make this salsa in a food processor.  If you are planning to make it a day ahead of time do not add the vinegar until ready to serve.

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