1/ 2 cup tightly packed chopped fresh flat-leaf parsley
2 to 3 tablespoons tightly packed chopped other herb, such as fresh tarragon, chervil, chives, cilantro, mint, watercress, spicy broadleaf cress, garden cress, nasturtium blossoms, small nasturtium leaves, or basil
1 tablespoon capers, rinsed, pressed dry between towels, and coarsely chopped
1 small garlic clove minced fine
About 2 teaspoons finely chopped lemon zest
1 tablespoon finely diced shallot or red onion or thinly slivered scallion
Freshly cracked black pepper
Optional dried chili flakes
Optional 3 anchovy fillets, chopped
1/ 2 to 3/ 4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
Salsa Verde Instructions:
Combine the parsley, other herb, capers, zest, garlic, shallot or red onion or scallion, a few pinches of salt, pepper or chili flakes & (anchovies) to taste, and barely 1/ 2 of the olive oil. Stir and taste.
Add more oil and salt to taste; since salt will not dissolve instantly in the olive oil; allow each sprinkle time to dissolve before you decide the salsa needs more.
Stir in any optional ingredients and transfer to a tall storage vessel, so very little of the salsa is exposed to the air. Don’t refrigerate, but set in a cool spot until needed.
Do not refrigerate leftovers.
Fine-grain sea salt
12 oz | 340 g fresh porcini mushrooms or shiitake, chanterelle, or even buttons
Extra-virgin olive oil, for brushing
Clean the mushrooms if needed with a damp cloth and slice into ½-inch thick slabs.
Brush with a bit of olive oil, place on a medium-hot grill, and cook until golden— 3 minutes or so on each side.
Alternatively, you can cook these on a rimmed baking sheet under a broiler, flipping once in the process, until deeply browned.