Salsa verde

Save Thursday November 17th, if you can, to attend Food Med: The First Conference on Healthy Food in Healthcare sponsored jointly by Kaiser Permanente, Catholic Healthcare West and Health Care Without Harm. You can register at www.foodmed.org. From the registration site: When: November 17, 2005 Where: Oakland, California USA As places of healing, hospitals have a natural incentive to provide food that is healthy for people and the environment in which we live. By understanding the link between food production and food related disease, health care practitioners can begin to educate their patients, model appropriate food purchasing and help transition the way our food production and distribution system to one that is protective of human health. This week's recipe can be part of a healthy diet. Just one tablespoon of this salsa can add intense flavor to a pan-roasted boneless, skinless chicken breast or a fish fillet. Salsa Verde will be a little different every time you make it depending on the availability of fresh herbs.

Ingredients

  • 1/2 cup tightly packed, chopped flat-leafed parsley (takes about 1 cup loosely packed parsley)
  • 3 Tbsp tightly packed, chopped fresh herbs — any combination of tarragon, chervil, chives, mint, cilantro and basil
  • 1 Tbsp capers, rinsed, drained, dried and coarsely chopped
  • 2 tsp lemon zest (I invested in an inexpensive zester/grater which works well for this and parmesan cheese. It changed my life.)
  • 1 Tbsp finely diced shallot or red onion
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste — it takes a little while for salt to dissolve in olive oil, so don't add too much too fast

Directions

Mix everything together. A little goes a long way.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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