Salsa Verde
Ingredients
1 teaspoon marjoram or oregano leaves
1/4 cup coarsely chopped mint
1 cup coarsely chopped flat-leaf parsley
3/4 cup extra-virgin olive oil
1 small clove garlic
1 salt-packed anchovy, rinsed, bones removed
1 tablespoon salt-packed capers, rinsed and drained
1/2 lemon, for juicing
Freshly ground black pepper
Preparation
Step 1
Using a mortar and pestle, pound the herbs to a paste. (You may have to do this in batches.) Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs.
Step 2
Gently pound the capers until they’re partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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