Rose Gray And Ruth Rogerss Salsa Verde Recipes
ROSE GRAY AND RUTH ROGERS'S SALSA VERDE
This recipe has been adapted from "The Cafe Cook Book" by Rose Gray and Ruth Rogers (Broadway Books, New York; Copyright 1998). Reprinted by permission of Broadway Books, New York.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Place herbs on cutting board. Using a mezzaluna or large chef's knife, roughly chop herbs. Place in large bowl. Roughly chop capers and anchovies together, and add to bowl with herbs. Add mustard and vinegar. Drizzle in olive oil. Season with pepper. Mix to combine. Serve with salt-baked salmon.
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Buy River Cafe Italian Kitchen: All the Recipes from the Television Series UK ed. by Gray, Rose, Rogers, Ruth (ISBN: 9780091867980) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders.
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THE RIVER CAFé’S SALSA VERDE RECIPE | GOOP
1 tablespoon Dijon mustard. 1 tablespoon red wine vinegar. 1. Finely chop the parsley, mint, and basil, then put into a bowl and cover with olive oil. 2. Peel the garlic and chop with the capers and anchovy. Add to the herbs and mix together. 3. Stir in the mustard and vinegar, season with black pepper, and add more olive oil to loosen the sauce.
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GRAY ROSE AND ROGERS RUTH - ABEBOOKS
1998-11-26 River Cafe Italian Kitchen: All the Recipes from the Television Series. Rose Gray, Ruth Rogers. Published by Ebury Press 26/11/1998, 1998. ISBN 10: 0091867983 ISBN 13: 9780091867980. Seller: AwesomeBooks, Wallingford, United Kingdom Contact seller. Seller Rating: Used - Softcover Condition: Very Good. £ 2.36. Convert currency Free shipping. …
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RUTH ROGERS REMEMBERS THE EARLY DAYS OF THE RIVER CAFE
Preheat the oven to 200°C. Put the lemon and dried fennel stalks inside the cavity of the fish. Place the salt in a large bowl and add 250ml water. Cover the bottom of the baking dish with half the salt and lay the fish on top. Cover the fish completely with the remaining salt. Bake the fish in the preheated oven.
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