Italian Salsa Verde
A punchy green dressing is always welcome in my kitchen. There is something very old world European about an herby dipping sauce on the table to drizzle over cooked meat or dip your crusty bread into. If capers aren’t your thing, you can leave them out. My feelings won’t be hurt, I promise!
Ingredients:
1 garlic clove, finely chopped
1/2 cup mixed herbs such as dill, tarragon, chives, mint, etc. finely chopped
1/2 cup flat leaf parsley, finely chopped
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
Directions:
Once you have all of the herbs chopped the hardest part is waiting for all of the flavors to meld together in the jar after mixing the ingredients together. It usually takes about 30 minutes, but don’t be afraid to make a big batch and store it in the fridge for a couple of weeks. It will find its way onto scrambled eggs at breakfast, leftover steak for lunch, and a drizzle on some pasta salad for dinner.
