Feta Salsa Verde
- TOTAL TIME: 15 MIN
- SERVINGS: makes 1 1/4 cups
- •FAST
- •HEALTHY
- •MAKE-AHEAD
- •STAFF-FAVORITE
- 1 cup chopped flat-leaf parsley
- 1/4 cup coarsely chopped mint
- 1 teaspoon oregano leaves
- 3/4 cup extra-virgin olive oil
- 1 small garlic clove, smashed
- 1 anchovy, preferably salt-packed, rinsed
- 1 tablespoon drained capers
- Juice of 1/2 lemon
- 4 ounces feta cheese, crumbled
- In a mortar, working in batches, pound the parsley with the mint and oregano. Work in 2 tablespoons of the olive oil, then transfer to a medium bowl. Pound the garlic with the anchovy and add to the bowl. Gently pound the capers and add to the bowl. Stir in the remaining 1/2 cup plus 2 tablespoons of olive oil and the lemon juice. Gently stir in the feta and serve.
Make Ahead
The salsa verde can be refrigerated overnight; serve at room temperature.
Serve With
Smashed Cannellini Bean Crostini with Feta Salsa Verde.
You Might Also Like
Ratings
Add a Comment
advertisement
advertisement
Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.
Comments
Add A Comment