Green Herb Salsa Recipes

Steps:

• Using a chef's knife (or food processor) finely chop almonds, garlic, and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper. (To store, refrigerate, up to 1 day.) Stir in vinegar just before serving.

Steps:

• Combine all ingredients in a food processor or blender.
• Warm gently before spooning on fish or vegetables.

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
• In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
• Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.

Steps:

• For the green tomato and herb vinaigrette: In a small bowl, combine the olive oil, green tomatoes, mint, parsley, tarragon, yuzu juice, rice vinegar, shallots and garlic. Mix well. Set aside.
• For the charred lemons: Preheat a grill or grill pan to medium-high. Set the lemon halves cut-side down on the grill. Cook, undisturbed, until charred, about 5 minutes. Set aside.
• For the grilled fish: Rub the fish with the lemon zest and sprinkle with salt and pepper. Place on the grill and cook, flipping halfway through, until the skin is crispy and charred and the flesh is flaky and opaque, about 10 minutes.
• Transfer the fish to dinner plates. Serve each with a charred lemon half and a small bowl of vinaigrette on the side.

Steps:

• Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.
• Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Steps:

• Place all in a food processor or blender and processes till powdery. May have to do in batches depending on the size of your machine.
• Use within 1 year if it last that long.