Fried Herb Salsa Verde

By lorik

Ingredients

• Vegetable oil (for frying; about 1 cup)
• 1 cup sage leaves
• 1/2 cup rosemary leaves
• Kosher salt
• 1/2 cup finely chopped parsley
• 1 garlic clove, finely grated
• 1/2 cup olive oil
• 2 teaspoons red wine vinegar
• Freshly ground black pepper

Details

Servings 1
Cooking time 30mins
Adapted from bonappetit.com

Preparation

Step 1

Pour vegetable oil into a small saucepan to come 2" up sides and heat over medium. Working in separate batches, fry sage and rosemary until sizzling subsides, 15–20 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.

Place fried herbs in a medium bowl and, using the back of a wooden spoon, finely crush. Mix in parsley and garlic, then olive oil and vinegar; season generously with salt and pepper. Let sit at least 15 minutes.

Do Ahead: Salsa verde can be made 6 hours ahead. Store tightly wrapped at room temperature.