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Italian Salsa Verde

4.8

(3)

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Italian Salsa Verde Hans Gissinger

Great with theCaveman Porterhouseor with chicken, fish, or lamb.

Ingredients

Makes about 1 cup

1 garlic clove, minced
3/4 teaspoon (or more) fine sea salt
1/2 teaspoon (or more) black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon (packed) grated lemon peel
31/2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup (packed) chopped Italian parsley
1 tablespoon drained capers
2 anchovy fillets, minced

  1. Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD:Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.

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Reviews (3)

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  • This is a fantastic sauce. I've made it several times. Did everything in a mini food processor and it worked just fine. Best application has been poaching salmon in a foil pack in the oven with this sauce and a little white wine.

    • apreisinger

    • Houston

    • 2/18/2020

  • LOVED this! had it over grilled chicken great flavor combination

    • Anonymous

    • Ca

    • 8/25/2010

  • A-mazing!! What a wonderful summer meal. I drizzled it over thin slices of porterhouse. The meat was succulent, and this dressing added to the juiciness of it all. We had NO leftovers. I used anchovy paste instead of fillets, and I omitted the red pepper (kids). Vinigrette looks oily, but you have got to try it at least once this summer, trust me you won't regret it.

    • Anonymous

    • Winnipeg, MB, Canada

    • 7/23/2010

Tags Sauce Italian European Parsley Herbs & Spices Anchovy Fish Seafood Lemon Citrus Fruit Dairy Free Gluten Free Nut Free Easy No-Cook Bon Appétit

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