This week for Wednesday with Donna Hay, Sarah chose Salsa Verde - literally, green sauce - from Off the Shelf.
This sauce is comprised of parsley, dill, mint, garlic, capers, olive oil, lemon juice, mustard, salt and pepper.
I ate it on some beef stir fry and found it too mustardy sharp for my tastes. However, I have tried it and now I know.
To see what the others thought of this recipe, see the LYL section of the WWDH website.
I am constantly meaning to try this but I never have all the herbs together and am not quite sure how I would serve it - on fried tofu maybe ? Good to hear your response to it
ReplyDeleteWe love salsa verde in the house. I sometimes make it with whatever herbs I have leftover in the fridge which is probably not salsa verde strictly speaking but hey it is still green sauce ;)
ReplyDeleteGlad you tried it even if it was not your favorite. Like you said at least now you know. I knew this would not be something that I would choose so I skipped this one!
ReplyDeleteI just did not get to this week's recipe for the Salsa Verde. I am glad you did even though you did not like it. I admire how you manage to make all the recipes.
ReplyDeleteI can see where you would think this had a sharp taste. To me it tasted nice and crisp and clean and we really enjoyed it. That said, I do think that if I was going to use it on chicken or seafood I would decrease the amount of fresh garlic in it so that it was a bit milder in taste for those. I love lemon and herbs on just about anything so this was something I will make again. If you didn't include the garlic at all, I would even eat it on ice cream!! :-) Your dish of it looks great to me.
ReplyDeleteDifferent opinions on this one. I am not a dill or mustard fan so I didn't even try. Maybe one day.
ReplyDelete