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This Mediterranean-inspired salsa verde is a tangy topping for almost anything, but we like to enjoy it over salmon or roasted veggies in particular.
1 tablespoon white wine vinegar
1/2 ounce parsley (finely chopped)
1 teaspoon capers (finely chopped)
2 cornichons (finely chopped)
1 clove garlic (finely chopped)
2 tablespoons olive oil
1. Finely chop parsley leaves, discarding stems. Finely chop capers and cornichons. Halve lemon.
2. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45°angle, pressing down repeatedly until a smooth paste forms. (Check our garlic paste video for a tutorial!)
3. In a medium bowl, stir together white wine vinegar, parsley, capers, cornichons, garlic paste, juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine.
4. Drizzle over your meal and enjoy!
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