In “A Passion for Piedmont,” Matt Kramer uses a similar salsa verde for a wonderful anchovy appetizer. However, the sauce is wonderful on its own with tomatoes, eggs, pasta, or whatever. – David Culpepper
1 small bunch of Italian (flat leaf) parsley, stems removed
2 to 4 cloves of garlic
6 tablespoons olive oil
2 tablespoons red wine vinegar
¼ teaspoon to a full teaspoon red pepper flakes
Mince (do not puree) parsley and garlic in food processor
Add oil, vinegar, and pepper flakes and process a few seconds to combine.
Makes 4 servings
2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 cup lemon vinaigrette salad dressing
2 teaspoons grated lemon zest
1/4 cup chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Makes 1 cup
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
1 clove crushed garlic
1/2 medium shallot, minced
1 teaspoon prepared mustard
1 pinch salt
Ground black pepper to taste
In a small bowl, whisk together olive oil, lemon juice, garlic, minced shallot and prepared mustard. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 tablespoon plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 teaspoon chili powder
1/2 teaspoon crushed red pepper
3/4 teaspoon ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 teaspoon. Kosher salt
1/3 cup plus 1 tablespoon salsa, for garnish
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.
To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.