Oh, to finally cook again. To finally center myself in the kitchen after a happy, busy week preparing for my new chapter. Blanched fiddleheads and peas, cooked in boiling water for just a minute or two, with thinly sliced radishes. Salsa verde — tangy sauce of parsley, basil, mint, capers, anchovies, homemade grainy mustard, lemon juice, and olive oil. Creamy burrata. Pea shoots. Roasted Tendercrop Farm chicken legs with salsa verde, because I can’t get enough of the salty, herbaceous flavor.
I’m still playing around with this, and didn’t measure each ingredient, but made it to taste. Here’s a general recipe you can use, but I encourage you to make it to suit your taste! If it seems as though there is too much oil and it’s not quite the consistency you want, chop up some more herbs to throw into the mix. You’ll want to use primarily parsley, with a hint of other herbs, such as basil, mint, thyme, etc.
- 1/2 cup parsley, finely chopped
- 2 tablespoons basil, finely chopped
- 2 tablespoons mint, finely chopped
- 1 tablespoon capers, rinsed and drained
- 8 anchovies in oil, rinsed in several changes of water and drained, chopped
- 1 shallot, diced
- 2 tablespoons green garlic, diced
- 1 tablespoon grainy mustard
- Squeeze of fresh lemon juice
- Roughly 1/2 cup extra virgin olive oil
Combine all ingredients, except the olive oil, in a food processor. Turn on and slowly pour in the olive oil from the top opening, until it seems there is enough to cover the herbs and other ingredients. You may not need the entire half cup; better to add a little at a time since you can always add more later. No need to add any salt. Blend until the oil emulsifies, and the ingredients are well blended together, but still a bit chunky. It’s delicious brushed on chicken, before and after cooking, with steak or fish, vegetables…you name it.
A great way to make use of those herbs and to celebrate the GREEN that has finally arrived in New England!