Charred-Lemon Salsa Verde

Name: Charred-Lemon Salsa Verde
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: about 1 lemon (60 g) Lemon; 1 Tbsp + 1/2 cup (135 ml) Olive Oil; 1/4 cup chopped (8 g) Oregano; 1/4 cup chopped (8 g) Mint; 2 cloves chopped Garlic; about 1 fillet (4 g) Anchovy; 1/2 tsp chopped (1.5 g) Capers; 1 tsp (6 g) Salt

Independent adaptation of a publicly published Nancy Silverton recipe. Not affiliated with, sponsored by, or endorsed by Nancy Silverton.

FINISHING SAUCE · CHICKEN, ROASTED FISH & VEGETABLES

In the published recipe, this is the finishing sauce for golden chicken thighs.

Silverton's charred-lemon salsa verde for chicken, fish.

On the jar

SALSA VERDE

Method: blend
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Olive Oil 135 ml

Ingredients

Lemonabout 1 lemon (60 g)
Olive Oil1 Tbsp + 1/2 cup (135 ml)
Oregano1/4 cup chopped (8 g)
Mint1/4 cup chopped (8 g)
Garlic2 cloves chopped
Anchovyabout 1 fillet (4 g)
Capers1/2 tsp chopped (1.5 g)
Salt1 tsp (6 g)

Where it sits

One of 143 herb sauces in the catalog, with 8 ingredients against a median of 8.

The acid here is lemon. In this category chefs also reach for lemon juice (35 recipes), red wine vinegar (34), and white wine vinegar (17).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (6 recipes) and canola oil (6).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Charred-Lemon Salsa Verde wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 5 national awards

Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Adapted from a recipe published by Nancy Silverton in Food & Wine (Nancy Silverton).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Food & Wine (Nancy Silverton) (published as “Charred-Lemon Salsa Verde”). Full citation lives in Provenance.

Companion jar