Ryan Hardys Salsa Verde Recipes
RYAN HARDY'S SALSA VERDE
Serve with chef Ryan Hardy's Fried Squash Blossoms.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 8
Steps:
- Place anchovy, mint, parsley, basil, mustard, red-pepper flakes, and olive oil in the bowl of a food processor; season with salt and pepper and process until smooth. Serve at room temperature.
SALSA VERDE
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.
MARTHA'S SALSA VERDE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Combine shallot and vinegar in a small bowl. Let stand 10 minutes.
- Whisk together oil, anchovies, capers, mustard, and salt in a medium bowl. Stir in shallot mixture, then add herbs and lemon zest. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving.
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