Chef Dan Barber mixes turnip greens with mint and parsley to make his sensational salsa verde.
Slideshow: Salsa Recipes
1 tablespoon capers, drained and minced
4 anchovy fillets in oil, drained and minced
1 garlic clove, minced
1/4 cup minced mint
1/4 cup minced parsley
5 baby turnips with greens, turnips very thinly sliced on a mandoline, greens reserved
1/4 cup fresh lemon juice
2/3 cup extra-virgin olive oil
Freshly ground pepper
How to Make It
In a bowl, mash the capers, anchovies and garlic. Add the mint and parsley. Mince the turnip greens; you should have 1/4 cup. Add to the bowl. Whisk in the lemon juice and oil; season with salt and pepper. Serve the salsa verde with the sliced turnips.
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