Although this is submitted for a dish of turnips and their tops, this goes with many things. Try it with lamp or beef, or beef, thick fish such as sword or tuna, smeared in sandwiches, or with eggs. For starts.
INGREDIENTS:
1 tablespoon Meyer (or other) lemon zest, stripped with a zester or peeler (if using a peeler, go back over the peel and remove all the pith (the white part) as you can*
¼ cup flat leaf parsley
¼ cup, loosely packed, mint leaves – try for top 4 leaves as they are most tender
¼ cup packed oregano leaves
2 tablespoon capers
1 small shallot, about ½ oz. or- 1 tablespoon very finely minced
Salt and fresh ground pepper to taste
Juice of ½ a lemon- 1½ to 2 tablespoon
3 tablespoons or more of good quality extra virgin olive oil
METHOD:
With a sharp knife, mince the lemon zest.
Bunch all the green herbs and mince these into the zest.
Dry the capers and place them on the herbs, and mince them. Placing them on top helps keep them from rolling away.
Make sure all of the above are uniformly minced, then transfer to a medium sized non-reactive bowl.
Add the shallots to the above; give a good grind of fresh pepper and a decent pinch of salt to the bowl.
Add the lemon juice and stir to spread through.
Drizzle 2 tablespoon of the oil over the above and stir really well. Taste for S&P. Adjust if needed.
Add more oil until you form a slightly wet paste that has a nice sheen. It should not be soupy.
Transfer to a container that will just hold it and cover well. Will keep in the refrigerator 1 week.
Chef’s Notes and Tips: *The white part, or “pith”, is what gives bitterness to citrus fruit skin, which is why you are to avoid adding it to the salsa verde.
Yield: Heaping ½-cup
Source: Chef Andrew E Cohen
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