Fennel Frond Salsa Verde : Foodwise

Name: Fennel Frond Salsa Verde : Foodwise
Ingredients: 1 or 2 cloves of garlic, peeled (number depends on your preference and the size of your cloves); 1 handful of capers, rinsed; 2 whole anchovies (I prefer large salt-packed anchovies), rinsed; 3 handfuls of fennel fronds, washed and dried; 1 large bunch of flat-leaf parsley, leaves picked; 2 tablespoons rosemary leaves; Sea salt; freshly ground black pepper; Zest of 1 lemon; 8 tablespoons really good extra-virgin olive oil (approximately); Juice of half a lemon

foodwise.org

This recipe was demonstrated for CUESA’s Market to Table program on May 11, 2013. Serves 4 This salsa verde recipe is not precise and is all the better for it.

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Ingredients

1 or 2 cloves of garlic, peeled (number depends on your preference and the size of your cloves)
1 handful of capers, rinsed
2 whole anchovies (I prefer large salt-packed anchovies), rinsed
3 handfuls of fennel fronds, washed and dried
1 large bunch of flat-leaf parsley, leaves picked
2 tablespoons rosemary leaves
Sea salt
freshly ground black pepper
Zest of 1 lemon
8 tablespoons really good extra-virgin olive oil (approximately)
Juice of half a lemon