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Short of a tropical vacation, it's hard to escape the winter doldrums. But I have just the little sauce to put a spark into your meals right about now.Called Salsa Verde (in Italy), or Sauce Verte (in France), it is a distant cousin of Pesto (or Pistou), not to be confused with the Mexican green sauce, which is based on tomatillos. This is a delicious, uncooked sauce, easy to make, and exceedingly versatile. Salsa Verde  Salsa Verde is excellent on pasta, over cooked fish (as in a Salade Nicoise), as a sandwich spread, and especially on poached chicken or meat and as a condiment for stews and soups. It is classic on boiled beef with vegetables. (see photo) 
One of our favorite meals is to first poach a whole free range chicken in a big pot of salted water. When the chicken is cooked and you have a pot of delicious stock, remove the chicken breast meat and spoon the salsa verde over it to serve with bread and perhaps a salad. Refrigerate the stock, skim the fat off the next morning, and make a pot of chicken soup with the rest of the chicken, carrots, celery, potatoes, onions, etc. Serve more salsa verde to spoon over the soup. Two delicious, lively meals thanks to your homemade salsa verde. Try it! |