WATERCRESS-TARRAGON SALSA VERDE
Nice served with grilled chicken breasts or fish, but also great on a fish sandwich, between the covers of a French roll.
INGREDIENTS:
1 cup loosely packed watercress leaves, coarsely chopped
1/2 cup vegetable oil
2 garlic cloves, chopped
2 tablespoons capers
3 teaspoons fresh tarragon
2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons mayonnaise
INSTRUCTIONS:
Combine the watercress, vegetable oil, garlic, capers and tarragon in a processor or blender and process until blended. Add the vinegar, lemon juice, olive oil and mayonnaise and process until smooth.
Serves 4 to 6.
PER SERVING: 260 calories, 0 protein, 1 g carbohydrate, 29 g fat (4 g saturated), 3 mg cholesterol, 88 mg sodium, 0 fiber.
Written by Carrie on April 27th, 2006 with no comments.
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SALSA FRESCA PUTTANESCA
This spicy tomato salsa, full of olives and chile flakes, takes its flavors from Italy’s Mezzogiorno, the sun-drenched south. Enjoy it on grilled bass or cod, or spooned over thick slices of country-style bread.
INGREDIENTS:
5 ripe tomatoes, diced or coarsely chopped
3 or 4 garlic cloves, chopped
1/2 teaspoon dried red chile flakes, or to taste
3 tablespoons olive oil
1 tablespoon red wine vinegar
8 to 10 kalamata-type black olives, pitted and diced or quartered
3 tablespoons thinly sliced fresh mint leaves
3 tablespoons thinly sliced basil
Salt, to taste
INSTRUCTIONS:
Combine all ingredients and chill until ready to serve.
Serves 4.
PER SERVING: 180 calories, 2 g protein, 9 g carbohydrate, 16 g fat (6 g saturated), 0 cholesterol, 541 mg sodium, 2 g fiber. .
Written by Carrie on April 23rd, 2006 with no comments.
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ORANGE & BASIL SALSA
Serve with rich grilled meats or poultry such as lamb, game birds or crisp- skinned duck.
INGREDIENTS:
2 sweet flavorful oranges, peeled, diced (include the juice)
5 to 10 sweet basil leaves, thinly sliced
1 tablespoon olive oil, or to taste
Black pepper and salt, to taste
Sugar, if needed
Orange juice and/or lemon juice
INSTRUCTIONS:
Combine the diced oranges with basil and moisten with olive oil. Season with pepper, salt and sugar (if needed) and orange or lemon juice to taste.
Refrigerate until ready to serve.
Serves 2 to 4.
PER SERVING: 60 calories, 1 g protein, 8 g carbohydrate, 3 g fat (0 saturated), 0 cholesterol, 0 sodium, 1 g fiber. .
Written by Carrie on April 22nd, 2006 with no comments.
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