Salsa Verde – Master Chefs

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.

Cooking Method: Roasting, Sautéing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 12

Calories: 635.2

Dietary: Gluten-free

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

3 tablespoon Oil, olive, extra-virgin
1 cup Oil, olive, extra-virgin
1/2 cup Shallot **
4 Anchovy, fillets **
1/2 cup Vinegar, red wine
2 Peppers, red bell, roasted -- OR 1 c Pimientos, canned **
1 medium Onion, red (1 cup) **
2 Celery, stalks **
1 cup Parsley, Italian **
2 Eggs, hard cooked **
Salt (to taste)
Pepper (to taste)

Directions

1
Heat 3 tablespoons of olive oil in a medium skillet over medium heat.
2
Add the finely chopped shallots and anchovy fillets to the skillet.
3
Saut, stirring frequently, until the shallots are softened and translucent, about 2 to 3 minutes.
4
Remove the skillet from heat and allow the mixture to cool completely.
5
While the shallot mixture cools, finely chop the roasted red peppers (or pimientos), red onion, celery, parsley, and hard-cooked eggs.
6
In a large mixing bowl, whisk together 1 cup olive oil, red wine vinegar, salt, and pepper to taste.
7
Stir in the cooled shallot-anchovy mixture.
8
Fold in the chopped peppers, onion, celery, parsley, and eggs.
9
Taste and adjust seasoning with additional salt and pepper if needed.
10
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.

Keywords: salsa verde, italian dip, anchovy, parsley, olive oil, red wine vinegar, roasted peppers, hard boiled eggs, condiment, appetizer, marinade, herb sauce, savory, tangy, vegetarian option, gluten free, pantry staple, easy recipe, summer dish, bread dip

Read it online: https://www.chefs-mate.com/recipe/salsa-verde-master-chefs/