Braden Family Cookbook

Chuck Braden

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SALSA VERDE                                                          De Laurentis                          

 

1/8 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
fresh lemon juice from one lemon
grated lemon peel from one lemon ( do this before juicing )
- 3/4 cup olive oil, preferably extra-virgin
 teaspoons dried crushed red pepper flakes

tsp black pepper

Salt to taste  (go easy on the salt as the capers are salty)

 

Wonderful with grilled or roast lamb.  May also be used as a marinade.