I like to cook. Sometimes my daughter likes to eat.

Thursday, May 25, 2006

The last of the green garlic

I have a few recipes I've been dying to post, and right now I'm procrastinating folding laundry, so why not?

This a salsa verde of sorts that's amazing served over grilled fish or chicken. The strong flavors make a simple dinner pop. Serve over salad or whole wheat couscous or orzo. As an aside, whole wheat orzo is my new favorite side dish, it's fast and toothsome, without the flavor and mouthfeel tradeoff of some whole wheat pastas.

Green Garlic Salsa Cruda

3 stems (?) of green garlic, from whites through light green, stopping wherever the stem becomes tough
One dozen green or oil-cured black olives
20 or so stems of Italian parsley
1/2 teaspoon lemon zest
1 tablespoon rinsed salted capers
1 t or more fresh lemon juice
Anchovy, mashed (optional)
EVOO or lemon EVOO
Salt and freshly ground peper to taste

Coarsely chop the first 4 ingredients. Add the capers and combine with your preferred EVOO to taste. Addictive served over grilled salmon or halibut, yummy on steamed vegetables.

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