MIXED HERB SALSA VERDE
To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Sauces & condiments
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
- Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
- Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.
Nutrition Facts : Calories 86 calories, Fat 8.4 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.0 g protein, Carbohydrate 1.1 g carbohydrate, Sugar 0.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SALSA VERDE
To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
Provided by Jamie Oliver
Categories Sauces Jamie's Kitchen Vegetables Sauces & condiments
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
- Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
- Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
Nutrition Facts : Calories 119 calories, Fat 12.4 g fat, SaturatedFat 1.8 g saturated fat, Protein 1.1 g protein, Carbohydrate 0 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.56 g salt, Fiber 0.3 g fibre
SALSA VERDE GRILLED VEGETABLES
Steps:
- Combine the garlic, preserved lemon, onion, capers, anchovies, and vinegar in a food processor until the ingredients come together. Add the fresh herbs, with the motor running, drizzle in the olive oil until a bright green, chunky mixture forms. Squeeze in the lemon juice and season with a pinch of sea salt. Set aside.
- In a large bowl, add the prepped veggies and a ¼ cup of the salsa verde. Toss until evenly coated and season lightly with salt and pepper.
- Grill the vegetables at 450°F until they have cooked through and have marks on both sides from the grill. Transfer to a serving plate, drizzle with a few tablespoons of the salsa verde, garnish with basil leaves and serve immediately.
- Notes
- Double or triple the salsa verde recipe and save some for later! In addition to grilled vegetables, it's delicious as a topping on fish, chicken or steak. Store in an airtight container for up to 3 days or freeze for later use.
Nutrition Facts : Calories 170 kcal, Carbohydrate 11 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 260 mg, Fiber 3 g, ServingSize 1 serving
OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE
Categories Side Roast Easter Vegetarian Artichoke Asparagus Fennel Leek Carrot Spring Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
- Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
- Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.
VEGETABLES IN SALSA VERDE
Can be prepared in 45 minutes or less.
Yield Serves 2 as a first course
Number Of Ingredients 12
Steps:
- Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables.
- In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.
- Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.
More about "vegetables in salsa verde recipes"
SALSA VERDE | RECIPETIN EATS
From recipetineats.com
TOMATILLO SALSA VERDE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MEXICAN FOOD JOURNAL – FOOD BLOG WITH AUTHENTIC …
From mexicanfoodjournal.com
SPANISH-SPICED SALMON & FARRO WITH ROASTED …
From blueapron.com
HEALTHY VEGETARIAN ENCHILADAS VERDES - BOWL OF DELICIOUS
From bowlofdelicious.com
SALSA VERDE FRESCO | VEGETABLE RECIPES | JAMIE MAGAZINE …
From jamieoliver.com
VEGETABLE SALSA - MAYO CLINIC
From mayoclinic.org
BBQ VEGETABLE SALAD WITH SALSA VERDE - TRAEGER
From traeger.com
SALSA VERDE - ONCE UPON A CHEF
From onceuponachef.com
EASY HOMEMADE SALSA VERDE RECIPE - BELLY FULL
From bellyfull.net
FARRO & ROASTED VEGETABLES WITH ITALIAN SALSA VERDE
From thefullhelping.com
SLOW COOKER SALSA VERDE CHICKEN - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
SALSA VERDE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
15 VEGETABLE SOUP RECIPES TO MAKE TONIGHT - YAHOO.COM
From yahoo.com
ROASTED VEGETABLES WITH SALSA VERDE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHARRED SALSA VERDE RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN, VEGETABLE AND BROWN RICE SOUP RECIPE
From aldi.com.au
HOW TO MAKE THE PERFECT SALSA VERDE
From theguardian.com
13 VEGETABLE SOUP RECIPES TO MAKE TONIGHT | FLIPBOARD
From flipboard.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love