Green Garlic Salsa Verde
One of Sam Mogannam's favorite, versatile, spring dishes.
This recipe (from Sam’s spring cooking update) is an explosion of spring flavor. Tender, pungent, green garlic mixed with end of citrus season lemon juice, and held together with a spring press of olive oil makes a sauce that is a perfect accompaniment to pork chops or fish, can be served over pasta, or just enjoyed with some good crusty bread.
1/2 cup chopped green garlic
1/4 cup chopped Italian flat leaf parsley
1 tablespoon chopped tarragon, leaves only
1/4 cup pitted, chopped Castelvetrano olives
1 Meyer lemon, juice and zest
Cracked pepper and salt to taste
1/2 cup extra virgin olive oil, more as needed
Combine the chopped garlic, herbs, and olives, lemon zest, lemon juice, a pinch of salt, and some cracked pepper in a bowl. Add olive oil until the salsa is the consistency of a sauce that can be poured (as Sam would say “beautiful and viscose-y”). Add additional salt and pepper to taste.
Make this salsa at the same time you’re going to eat it for the brightest, most intense flavor. Salsa kept in the fridge for leftovers will have a mellower taste and can be zipped up a bit with some fresh lemon zest. Bring sauce to room temperature before use.