Now that I’ve been cooking for a few years, and some of the shine of cooking every single night for a family of four has worn off, I welcome simple additions to my repertoire, especially those that are quick and easy, and make a fairly straight-forward recipe taste as if I sprinkled magic tasty-dust all over it.
Which is why I was pretty excited when I recently had the opportunity to meet Stephanie Izard, buy her cookbook and give one of her simpler recipes a try in my kitchen. I wanted to start small, before building to some of her more adventurous offerings, so I chose her easy salsa verde recipe to spice up an otherwise mundane weeknight dinner.
I didn’t have the exact list of ingredients that she listed in her book, so I made a few substitutions, and dropped or added one or two other items that either I wasn’t crazy about, or really wanted to include. Also, I don’t like measuring my ingredients quite as precisely as might have been called for, so I chose to round a few quantities up or down to better reflect the way my kitchen works.
And Stephanie didn’t disappoint, her easy salsa verde recipe was exactly that, quick and easy. But more importantly, it was a crazy vibrant green and super pungent in that beautiful way that reminds me that I need to use fresh herbs so much more often. A total winner, we’ll certainly be using this recipe again
- 1 lg bunch parsley
- 1 bunch cilantro
- handful mint leaves
- juice from one lime
- lime zest from one lime
- 6 anchovy fillets
- ½ cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ jalapeno pepper
- 1 teaspoon sea salt
- ¾ teaspoon pepper
- ½ teaspoon garlic powder
- Combine all ingredients in your Vitamix, food processor or other high powered blender, and thoroughly chop and blend
- It might be advisable to stop part way through blending to stop your appliance, scrape everything back down to the blade and give it another go, depending upon how chunky or smooth you like your salsa verde
Trying to come up with estimated nutritional values for a recipe like this is pretty tough, because there are so many variables. Are our anchovy fillets the same size, or the bunches of herbs? The half cup of oil should be the same for everyone, but almost everything else probably gets tweaked a bit depending upon personal tastes.
And then we have to try to consider just how much of this salsa verde each of us likes to put on our entree at dinner. In my house, we lean towards putting a lot on our food, as opposed to one single tablespoon. So for my purposes, I guestimated 12 servings for this recipe. Yes, they are decent sized servings, but you don’t end up feeling denied if you can make this recipe last for three meals for a family of four.