Top | Katherine Deumling
(recipe, Katherine Deumling)
The Italian condiment known as salsa verde is a versatile, zippy sauce. I often make it just with parsley, garlic, lemon juice, olive oil, and salt, but the addition of capers, onions, and egg makes it even better. I serve the simpler version over fried, hard-cooked, or poached eggs, served in turn over a veggie hash of any kind — root vegetables or winter squash in the winter, new potatoes, peas, zucchini, or corn in the summer. It’s also a wonderful dressing for a pasta or rice or quinoa or lentil salad, and great with meat and fish that’s been roasted or grilled. And I put it on sandwiches and quesadillas or mix a little into the egg yolks for a twist on deviled eggs or egg salad.