This is a great way to move beyond arugula salads. It’s delicious on steak, chicken, roasted vegetables, rice, anything!
3 tablespoons drained bottled capers
2 cups arugula
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
1/2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
In a food processor combine all ingredients except mustard and vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.