Page 7 - ClubLife Weekly 051722

CHEF'S
CHEF'S

CORNER
CORNER

Salsa Verde

This cousin to Chimichurri and Chermoula is another great sauce to add to your summer arsenal

of recipes. A great way to add color and zing to numerous preparations. I love it on fatty grilled

meats and delicate grilled vegetables. Also, a great sauce for grilled or steamed fish. This will

hold for 2-4 days in the refrigerator.

Makes around 1 pint How to
Chop the parsley until finely minced
1 bunch parsley, minced and place in a large bowl.

1 tbsp capers, drained and minced Mince the capers and garlic and add to
2 cloves garlic, minced the parsley.
1 lemon, zested and juiced Add in the white balsamic
¼ cup white balsamic vinegar Zest the lemon, then juice. Add both the
½ tsp red pepper flakes, or more to taste juice, and zest to the parsley, capers,

1 anchovy filet, mashed and garlic.
sea salt, to taste Add the red pepper flakes, ½ tsp salt,
cracked black pepper, to taste ½ tsp cracked black pepper, water,

¼ cup water anchovy and the olive oil to the bowl
½ c extra virgin olive oil and mix until incorporated. Taste for
seasoning and add more salt, pepper,
and/or red pepper flakes as desired.