Salsa Verde – Master Chefs
Description
This classic Italian salsa verde is a vibrant, herbaceous condiment that adds a burst of brightness to simple dishes. Featuring a base of extra-virgin olive oil and red wine vinegar, it is enriched with savory anchovy fillets and fresh Italian parsley. The addition of roasted red peppers, celery, and hard-cooked eggs provides texture and depth, making it an excellent dip for bread or a zesty topping for grilled meats and fish. Its tangy, salty, and fresh flavor profile cuts through rich foods beautifully. Perfect for picnics, antipasti platters, or as a finishing touch for steaks and roasted chicken, this versatile sauce is easy to make and keeps well in the refrigerator for several days.Ingredients
Directions
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Heat 3 tablespoons of olive oil in a medium skillet over medium heat.
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Add the finely chopped shallots and anchovy fillets to the skillet.
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Saut, stirring frequently, until the shallots are softened and translucent, about 2 to 3 minutes.
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Remove the skillet from heat and allow the mixture to cool completely.
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While the shallot mixture cools, finely chop the roasted red peppers (or pimientos), red onion, celery, parsley, and hard-cooked eggs.
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In a large mixing bowl, whisk together 1 cup olive oil, red wine vinegar, salt, and pepper to taste.
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Stir in the cooled shallot-anchovy mixture.
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Fold in the chopped peppers, onion, celery, parsley, and eggs.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 635.2kcal
- % Daily Value *
- Total Fat 71.2g110%
- Saturated Fat 10.7g54%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
** Finely chopped: Ensure all vegetables and herbs are finely minced for a consistent texture.
Storage: Salsa verde can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will deepen as it sits.
Variations: For a vegetarian version, omit the anchovy fillets. You may also add capers or lemon zest for extra brightness.
Serving Suggestions: Serve as a dip with crusty bread, use as a topping for grilled steak or fish, or toss with cooked pasta.
Ingredient Tip: If using canned pimientos, drain them well before chopping to avoid a watery sauce.
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