GLAZED LEEKS WITH PINE NUT SALSA VERDE
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Provided by Andy Baraghani
Categories Bon Appétit Side Thanksgiving Fall Leek Salsa Vegetarian Chile Pepper Pine Nut Parsley Capers Honey Dairy Free Peanut Free Soy Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Trim root ends of leeks (leave as intact as possible so they don't break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15-20 minutes. Transfer to paper towels to drain and let cool.
- Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.
- Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.
- Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
- Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
- To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.
SALSA VERDE WITH NUTS
Provided by Mark Bittman
Categories easy, condiments, dips and spreads, side dish
Time 15m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
- Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 0 grams, TransFat 0 grams
SALSA VERDE
Steps:
- First toast the walnuts. Set the oven at 350 degrees. Spread the walnuts in a single layer on a sheet pan. When the oven is hot, transfer the pan to the oven and toast the walnuts for 5 to 10 minutes, being careful not to burn the nuts. Remove from the oven and toss the walnuts in a clean dry kitchen towel, rubbing the nuts to release as much of their bitter tannic skins as you can. (The skins won't disappear entirely, and you don't want them to do so because a little of that bitter tannin is good in the sauce.)
- Transfer the nuts to a food processor.
- Add the parsley, basil, garlic, and cornichons. Turn the machine on and add the egg yolk. Continue processing, adding the olive oil in a slow stream, until the sauce is very smooth. Add the vinegar and process to mix well. Taste for seasoning, adding salt, pepper, and more vinegar if necessary.
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
CHUNKY SALSA VERDE
Chunky salsa verde, just like the kind they serve at the Mexican restaurants.
Provided by Sherbear1
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
- Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
- Pour salsa into a serving dish. Let cool before serving, about 10 minutes.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g
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