Horseradish Salsa Verde

By LRay

Recipes & Menus | recipes

Horseradish Salsa Verde
With its fresh herbs and horseradish bite, this salsa verde is great on steak, roast chicken, or simply spooned onto a baguette. For the freshest taste, chef Sean Baker advises using an extra-sharp knife: "All the herbs are cut by hand; a blunt knife will dull the flavor and color."

Makes 2 cups

Recipe by Gather in Berkeley, CA

Photograph by Matt Duckor

July 2012

Ingredients

• 1 cup coarsely chopped flat-leaf parsley (about 1 bunch)
• 1 cup olive oil
• 1/3 cup coarsely chopped fresh tarragon (about 1 bunch)
• 1/4 cup finely grated fresh horseradish or 3/4 cup prepared horseradish
• 2 tablespoons drained capers, coarsely chopped
• 1 tablespoon coarsely chopped fresh thyme leaves
• 1 tablespoon finely chopped shallot
• 1 tablespoon (or more) white wine vinegar
• 1/2 teaspoon finely chopped garlic
• 1 teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Whisk first 9 ingredients and 1 tsp. salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature and stir again before using.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Mexican Favorites Slideshow.