Italian Salsa Verde

I buy a bunch of fresh parsley and cilantro on almost every shopping trip. The parsley goes into carrot salads, meatballs and on top of pretty much anything coming off the stove. And since we gravitate toward Asian flavors, cilantro has become an indispensable staple. But despite my best efforts, I inevitably end up composting the last bits of wilted herbs that didn't quite make it to the dinner table.

I've always enjoyed a good salsa verde or chimichurri, and theoretically knew that these leftover herbs could be repurposed into something delicious. But I guess it just felt… fussy. Then last month, as winter approached, I deeply craved something herbaceous and bright. In a moment of inspiration, I pulled out my mini food processor and whipped up a simple green sauce in a matter of minutes (the opposite of fussy). I served it alongside crispy oven-roasted potatoes and was astounded at how it made that simple dish come alive. Fresh, bright, green things do that. The kids devoured it, even after the potatoes were long gone. 

If you need a little culinary pick-me-up this winter but don't usually buy fresh parsley, add it to your shopping list with the explicit purpose of making this sauce.

Italian Salsa Verde

This is more of a “no recipe” recipe. Use what you have on hand - all parsley or a mix of fresh herbs (parsley and cilantro is my favorite combo, but basil or a bit of tarragon would be delicious additions). No lemon juice? Add a small splash of red wine vinegar. For a bit of brine or umami, throw in a tablespoon of drained capers or a few anchovy filets, respectively. The sauce tastes spectacular with roasted potatoes, poultry, fish or meat, but also brightens eggs, grilled vegetables and fresh cheeses. I wouldn’t think twice about adding a spoonful to a bowl of vegetable soup either. 

 

1 small garlic clove

1 bunch parsley, or a mix of fresh herbs (see note above) - keep the stems, they have flavor! Just trim off the lowest portion.

¾ cup olive oil, or more as needed

Lemon juice to taste 

Pinch of red pepper flakes (optional)

Sea salt and pepper to taste

Smash the garlic clove and place it in a food processor along with the parsley, ½ cup olive oil, 1 teaspoon lemon juice and red pepper flakes, if using. Process until a finely minced sauce forms. Depending on the amount of herbs used, you may need to add another ¼ cup or more of olive oil (I regularly need at least ¾ cup per regular bunch of parsley). The sauce should be slick and pourable. Add salt and pepper, taste, and adjust all seasonings as needed.

If you don’t have a food processor, finely chop the parsley and mince the garlic. Transfer to a bowl and mix with remaining ingredients. 

Can be stored in the refrigerator, tightly covered, for up to 5 days.

Celery Apple Salad with Toasted Walnuts

As 2014 comes to a close, I'd like to finish the year by talking salad. If you're like most people, this conjures up images of lettuce leaves, perhaps with tomato wedges and cucumber slices, coated in dressing. While I adore green salads (from fresh heads of lettuce and scratch dressing), I'd like to inspire you to think beyond the leaf. 

If I had it my way, I'd have some type of salad (celery root, carrot, raw beet, apple and herb, etc.) at every meal. This probably stems from the years I spent in Switzerland, where a day didn't go by without some type of salad gracing the table. We always ate it after the main course, which may sound strange to you pre-dinner salad eaters, but no matter how full you were, a salad would settle the stomach and aid in digestion. It worked like a charm.

While I avoid the pre-washed, bagged salad mixes (you shouldn't if that works for you), I don't always have the time or desire to wash and spin a head of grimy lettuce. This celery apple salad is for nights like that.

I always have celery in the crisper and apples in the fruit bowl, both of which keep pretty well. So even when groceries are running low, this is a cinch to throw together on a busy night. There's really no reason you can't have your salad and eat it, too.

Celery and Apple Salad with Toasted Walnuts
The variations here are endless. Use any green herb (I'm partial to parsley or chives), nuts (pecans, almonds, hazelnuts or pistachios), or fruit (grapes or pears work equally well in place of the apples). For a more substantial salad, add some soft, crumbled cheese (think feta, chèvre, gorgonzola, etc.)  

1/2 cup raw walnut halves
5 large celery ribs
1 crisp apple, cored and cut into thin slices
1/3 cup fresh, chopped parsley
2 tablespoons olive oil
1 - 1 1/2 tablespoons fresh lemon juice
Salt and pepper

Preheat oven to 350 degrees F. Spread walnuts in a single layer on a baking sheet. Bake for 8-10 minutes, checking frequently, until they begin to brown and give off a nutty, toasted aroma. Remove from the oven and let cool.

Slice each celery rib on a bias to produce long, thin, diagonal slices. Add the celery and apple to a large salad bowl. Roughly chop the walnuts and add them, along with the parsley, to the celery and apples. Sprinkle with olive oil, fresh lemon juice (start with 1 tablespoon) and salt and pepper to taste. Toss well. Taste and add more salt and lemon juice (I always add more), if needed. Serve with - or if you're at my house, after - your meal.