Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Green Sauce
(Salsa Verde)

4 tbsp. Lemon Juice (or wine vinegar)
1 clove Garlic (small, finely chopped)
1/2 cup Parsley (chopped)
2 tbsp. Sweet White Onion or Scallion (minced)
3 tbsp. Caper (small, drained and rinsed)
1 tsp. Dijon Mustard
1/2 cup Extra-Virgin Olive Oil
Salt to taste
Black Pepper to taste

Méthode:
In a bowl, combine the lemon juice, garlic, parsley, onion, capers and mustard. Gradually beat in the oil using a fork. Season with salt and pepper to taste. Set aside at room temperature for 1-2 hours to marinate. Salsa Verde can be made up to one day in advance and kept at room temperature until ready to serve.