Salsa verde

@Fleura (17812)
United Kingdom
November 25, 2021 7:40am CST
So I was looking for things to make with parsley, and discovered salsa verde which, as @LadyDuck has mentioned, is a traditional Italian accompaniment to meat and fish. I found what seemed like a believable recipe online so thought I would try it out. It basically consisted of lots of finely chopped parsley mixed with a little tarragon, salt, garlic, olive oil, capers, vinegar and mustard. I made quite a big pot of it and tried it with roast chicken. It was quite nice, but I wasn’t crazy about it. The rest of the pot sat in the fridge for a few days until I got it out again and tried it with roasted cauliflower - I liked it much better and ended up spooning out more and more! So I’m not sure whether it was just a better taste combination, or perhaps the sauce improves over time as the flavours meld together? I definitely plan to make more though! All rights reserved. © Text and image copyright Fleur 2021.
6 people like this
6 responses
@LadyDuck (367886)
• Switzerland
25 Nov
We do not add mustard in the original, no tarragon either and finely chopped onion, not garlic. I would serve on steamed white fish, but I fear that garlic and mustard together do not have a very good taste.
4 people like this
@Fleura (17812)
• United Kingdom
25 Nov
I wondered what you would think of that recipe. I will have to try again. It used Dijon mustard so quite mild. Do you use 'regular' onions or green/spring onions? We plan to have white fish for dinner tonight so I can try again
2 people like this
@LadyDuck (367886)
• Switzerland
25 Nov
@Fleura We use regular onions, but the white varieties because they are sweeter. In the traditional recipe there is also a little quantity of the soft inside part of bread . You mix it to the vinegar, so that it can make a thicker past when you add the olive oil and the other ingredients. I use it when I make steamed white fish, but we use it more for our traditional "Bollito misto", several kind of meat cuts boiled.
2 people like this
@marguicha (180464)
• Chile
25 Nov
I do not use tarragon nor mustard either in mine.
3 people like this
@marguicha (180464)
• Chile
25 Nov
I make a much simpler salsa verde with less ingredients. I am curious as to why salsa verde might be Italian when the name is in Spanish.
1 person likes this
@Fleura (17812)
• United Kingdom
25 Nov
Maybe the names are the same?
1 person likes this
@marguicha (180464)
• Chile
26 Nov
@Fleura We would have to ask Anna.
1 person likes this
@Fleura (17812)
• United Kingdom
26 Nov
@marguicha @LadyDuck are the Italian and Spanish names the same?
1 person likes this
@Ronrybs (13047)
• London, England
26 Nov
I don't think I have ever had any salsa
1 person likes this
@Fleura (17812)
• United Kingdom
26 Nov
'Salsa' basically just means sauce, although it does tend to mean an uncooked sauce.
1 person likes this
@Ronrybs (13047)
• London, England
26 Nov
@Fleura I thought about it, a bit, and I think I have had some red salsa that came in a jar inside a bag of Doritos. Does that count? :-)
1 person likes this
@Fleura (17812)
• United Kingdom
26 Nov
@Ronrybs Yes you can count that - although I didn't know we were 'salsa scoring'
1 person likes this
@DaddyEvil (63414)
• United States
25 Nov
We like pesto in noodles with ground beef. YUM!
1 person likes this
@Fleura (17812)
• United Kingdom
25 Nov
I like pesto too, but normally that's made with basil. But I guess I could try parsley pesto, why not?
1 person likes this
@DaddyEvil (63414)
• United States
25 Nov
@Fleura We brown ground beef and then make this pasta on top of it.
1 person likes this
@Fleura (17812)
• United Kingdom
25 Nov
@DaddyEvil I see. Never come across that. Looks good though.
1 person likes this
@maezee (42085)
• United States
25 Nov
Never tried to make this stuff but I would be open to it in the future. Honestly haven't heard of tarragon... But glad it was alright. I wonder what was missing!
1 person likes this
@Fleura (17812)
• United Kingdom
26 Nov
It seems that there may have been too many ingredients rather than too few!
@JudyEv (258991)
• Rockingham, Australia
26 Nov
There are quite a few dishes that improve overnight. We will soon have enough parsley maybe to make salsa.
1 person likes this