Salsa Verde

Name: Salsa Verde
Ingredients: 1 bunch fresh flat-leaf parsley, leaves picked, washed and dried; and then chopped; 1/4 cup finely chopped fresh chervil; 1 bunch finely minced fresh chives; 1 bunch finely chopped fresh tarragon; 1 shallot, finely minced; 3 Tbs. chopped capers; 3 Tbs. finely chopped anchovy; Zest of 1/2 lemon; 1/2 cup extra-virgin olive oil; 1 Tbs. red wine vinegar; Salt and freshly ground pepper, to taste

Chef Traci Des Jardins created this flavor-packed recipe for salsa verde, which includes lots of fresh herbs along with capers and anchovy. It will enliven a host of foods, from pan-seared fish and roasted meats to grilled vegetables. If you want to prepare the sauce a long time in advance, do not add the acid (red wine vinegar) until just ready to serve, as it will “burn” the herbs.

By williamssonoma · From Open Recipes · 12 ingredients

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Why it works: Chervil and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Salsa Verde

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

363Calories

31 gProtein

24 gFat

8 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Anchovy	100g	210
Olive Oil	1 tbsp (14g)	119
Lemon	juice of 1 lemon (48ml)	12
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Tarragon	1 tsp dried (0.5g)	2
Capers	1 tbsp (9g) drained	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Chives	1 tbsp (3g)	1
Salt	1 tsp (6g)	0
Chervil	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Chervil + tarragontop 1% of all pairs

Smell alikestrong

Cooked together824 recipes

Shared aroma: estragole (anise, licorice).
Shallot + caperstop 1% of all pairs

Smell alikestrong

Cooked together405 recipes

Shared aroma: coumarin (sweet, hay).
Chervil + chivetop 1% of all pairs

Smell alikestrong

Cooked together370 recipes

Shared aroma: coumarin (sweet, hay).
Chervil + caperstop 1% of all pairs

Smell alikestrong

Cooked together135 recipes

Shared aroma: coumarin (sweet, hay).
Chervil + shallottop 1% of all pairs

Smell alikestrong

Cooked together266 recipes

Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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