Courtesy Brian Collins, chef/owner, Ember, Arroyo Grande, California
While intended by Chef Collins as a counterpart to his prosciutto-wrapped-artichoke dish, salsa verde is a versatile can be used to add extra flavor to any dish. This recipe is parsley and herb based, allowing the peppers to shine more brightly than in a tomatillo-based preparation.
- 1 bunch parsley, minced
- 1 teaspoon minced thyme
- 1 clove garlic, minced
- 1 teaspoon minced Calabrian peppers (can substitute ¼ teaspoon red pepper flakes)
- 1 teaspoon minced shallots
- 1 teaspoon minced Meyer lemon skin
- 1 teaspoon red-wine vinegar
- 3 tablespoons olive oil
- Lemon juice, to taste
- Salt, to taste
- Black pepper, to taste
Add everything to mixing bowl except lemon juice, salt and pepper. Gently mix just until combined. Season to taste with lemon juice, salt and pepper. Let sit at room temperature for 1 hour to allow flavors to meld before serving.