Salsa Verde |
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The ultimate green herb sauce, Salsa Verde is delicious spread on thin slices of buttered bread or heaped onto a baked potato. The flavor of Par-cel is a nice addition to this classic sauce. Combine 2 finely diced shallots with 1/2 cup finely chopped Parcel and 1/2 cup other mixed herbs such as parsley, chervil, dill or thyme. Stir in 3 tablespoons rinsed capers, juice from 1 lemon, 1 clove garlic, finely minced and 1/3 cup extra virgin olive oil. Add 1 hard cooked egg, finely chopped, salt and fresh pepper to taste. |
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@ Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author or The Cook’s Garden. |
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