WASTE NOT: CARROT TOP SALSA VERDE
Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat. It's the perfect way to use up those carrot tops for total no-waste cooking!
Provided by By: Carol | From A Chef's Kitchen
Categories Sauces Dressings and Marinades
Time 15m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a food processor and process until smooth.
- Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.
Nutrition Facts : ServingSize 1, Calories 547 kcal, Carbohydrate 14 g, Protein 4 g, Fat 55 g, SaturatedFat 8 g, Sodium 95 mg, Fiber 4 g, Sugar 2 g, Cholesterol 1 mg, UnsaturatedFat 46 g
CHUCK EYE WITH CARROT TOP SALSA VERDE
One of the cheapest and best cuts of beef is chuck eye, which has all the flavor of chuck with the tenderness of sirloin. Here it's sauced with salsa verde, using carrot tops instead of parsley-gorgeous on pretty much anything!
Provided by Joel Gamoran
Categories HarperCollins Leafy Green Basil Dinner Steak Beef Mint Grill
Yield 4 servings
Number Of Ingredients 11
Steps:
- Start by setting up your grill for high heat. Oil up the top side of your steaks and season with lots of salt and pepper.
- Slap your steaks, oil-side down, onto the grill. Season with more S&P and a little more oil and let them really char, about 3 minutes per side for medium rare, a minute less or a few minutes more for rarer or more well- done. Take your steaks off the grill and let them rest.
- While the steaks are resting, blitz your carrot tops, basil, mint, anchovies, anchovy oil, olive oil, honey, lemon juice, and lemon zest in a food processor. Once smooth, season with S&P and pour into a bowl.
- If you want, while the grill is still hot, oil the cut surface of the lemon half and char it. Slice the steaks against the grain, squeeze any juice remaining in the lemon over the steaks, and plate with a generous amount of the carrot top salsa verde.
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