Salsa Verde works well with lean meats, like tongue and heart. It is salty, sour, and fresh!
3 Tbsp. Each: Mint, Tarragon, Parsley, Chives (sliced), and Scallions (sliced)
1 Shallot, finely diced
1 Clove Garlic, minced
1 Tbsp. Fish Sauce
2 c. Extra-Virgin Olive Oil
1/4 c. Sherry Vinegar
Pinch of Espelette Chili Flakes
Pinch of Coarse Sea Salt, such as fleur de sel
Prepare a chiffonade of the fresh herbs, chives, and scallions. Mix with all ingredients and serve.
It can keep, sealed and refrigerated, for 5 days.
Information contained within is an excerpt from The New Charcuterie Cookbook by Jamie Bissonnette. Purchase the book here.