No-Cook Sauce Recipes: Salsa Verde


| June/July 2010

Try this wonderful sauce with plump sweet grilled scallops (instructions below). Or, serve it as a dip (similar to the Piedmontese bagna cauda), slightly warmed and surrounded by raw or steamed vegetables, such as fennel, carrots, cauliflower and peppers. Many ethnic cuisines, such as Latin American, French and Italian, have their own version of salsa verde, which simply means “green sauce.” This version is European-based and gets its piquant flavor from capers and anchovies. Makes 1 cup.

• 3 tablespoons finely chopped shallots
• 2 tablespoons chopped chives
• 1⁄2 cup chopped mint
• 1⁄2 cup chopped Italian parsley
• 1 tablespoon finely minced anchovies (about 2 fillets)
• 1 tablespoon capers
• Zest and juice from 1 lemon
• 1⁄2 teaspoon freshly ground black pepper
• 1⁄2 cup plus 1 tablespoon extra-virgin olive oil

1. Combine all ingredients in a mixing bowl and stir to combine. Serve immediately or cover and keep in the refrigerator for up to 1 week. Bring to room temperature or gently heat before serving.

Grilled Scallops



Brush scallops with olive oil; sprinkle with sea salt and pepper. Grill scallops, without grill lid, over high heat (400 to 500 degrees) for 4 to 5 minutes or just until scallops are opaque, turning once. Serve with Salsa Verde. Garnish with fresh chives.






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