fennel salsa verde
This salsa verde comes together quickly and won’t dirty any appliances. Super fresh and vibrant, this would be an excellent topping for a seared steak or a shrimp taco. I wouldn’t mind if you swirled in a little yogurt or sour cream and dipped a bunch of vegetables in there.
yield ~3/4 cup
1-2 anchovy filets
1/2 medium fennel bulb, cored and finely diced
1/4 cup walnuts, toasted, chopped
1 1/2 cup Italian parsley leaves and tender stems, finely chopped
1/2 cup dill or fennel fronds, finely chopped
2 garlic cloves, grated or very finely chopped
1 lemon, zested and juiced
1/2 cup olive oil
recipe prep
Using the side of a knife, press the anchovy filet(s) to form a paste. Transfer anchovies to a medium bowl and add fennel, walnuts, herbs, garlic, zest and lemon juice. Drizzle in olive oil and stir everything to combine. Season with kosher salt and freshly cracked black pepper to taste.
