Recipes Salsa Verde Be the first to rate & review! In a simple sauce like this, be sure to use great-tasting olive oil—the flavor really comes through. Slideshow: More Salsa Recipes By Gerard Craft Gerard Craft Why he won Because, in a historic St. Louis neighborhood, he prepares a deceptively simple, drop-dead-delicious pork-oriented menu. Born Burlington, VT; 1979. Experience Bistro Toujours, Park City, UT; Ryland Inn, Whitehouse, NJ; Chateau Marmont, Los Angeles. How he got into cooking “I dropped out of college in Salt Lake City and was washing cars. That wasn’t fun, so I started washing dishes at Fats Grill & Pool, and they let me cook.” Early food experiences “My family is full of food lovers—my brother has wanted to eat at every Michelin three-star restaurant since he was 14. On my 13th birthday I had my first mussels in Normandy, France, right after chocolate crêpes. But I hated food until I went to boarding school in Idaho and saw how bad it could be.” Favorite thing about St. Louis “It’s more food-oriented than anyone thinks. There are a million food blogs, and even a food magazine, Sauce.” Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 15 mins Yield: 1 cup Ingredients 3/4 cup extra-virgin olive oil 1 1/2 tablespoons fresh lemon juice 1 minced garlic clove 3 tablespoons finely chopped parsley 3 tablespoons finely chopped tarragon 3 tablespoons finely chopped dill 3 tablespoons finely chopped mint 3 tablespoons finely chopped chives Kosher salt Directions In a large bowl, whisk all the ingredients. Season with salt. Make Ahead The salsa verde can be refrigerated overnight. Rate it Print