Salsa Verde 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Jul 5, 2006

This can come together in minutes while the Thick Veal Chops With Lemon Zest are cooking.

Servings: 4
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon finely chopped mint
  • Extra-virgin olive oil
  • 1 medium clove garlic
  • 3 anchovy fillets (optional)
  • 1 tablespoon drained capers
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon red wine vinegar
  • Salt
  • Freshly ground black pepper

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In a medium bowl, place the chopped parsley and mint and add just enough oil to cover. Chop the garlic, anchovies, if desired, and capers together and add to the parsley-mint mixture, stirring to combine. Add the mustard and vinegar, along with more oil to your desired consistency. Season with salt and pepper to taste. Serve at room temperature.

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Recipe Source

Adapted from "Italian Two Easy: Simple Recipes From the London River Cafe," by Rose Gray and Ruth Rogers (Clarkson Potter, 2006, $37.50).

Tested by Bonnie S. Benwick.

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