CUT UP SOME LETTUCE...MAYBE HALF A HEAD. CUT UP TWO GRANNY SMITH APPLES (YOU CAN USE OTHER KINDS, BUT I PREFER GS) INTO SMALL PIECES....ABOUT THE SIZE OF A DIME. OPEN AND DRAIN A CAN OF TUNA FISH. MIX APPLE, TUNA AND LETTUCE TOGETHER. ADD SALAD DRESSING, MIX. EAT.
COMING UP -- LETS GET SOME POULTRY IN THE ACTION...CHICKEN!!! COMING UP.
From St.Louis, via Alice Waters and Chez Panisse:
ReplyDeleteSomba Recipe #3
INCREDIBLY EASY:Salsa Verde. This is a sauce you can cook shrimp, seafood or fish in. You just mix these things together and let sit (you can also sit). To make this with shrimp, let shrimp sit in it for a little while (30 minutes or so ). Then put it all in a frying pan....and cook until shrimps are pink. It sYUMMY and oh so easy. Diana will attest to its delishness- she had in SF with us.
RECIPE:
Combine in a small bowl: 1/3 cup coarsely chopped parsley leaves and thin stems , Grated zest of one lemon (that means grate the yellow skin...not the white pithy bit),1 garlic clove mashed,1 tablespoon capers,(rinsed and coarsely chopped ), 1/2 cup good olive oil, fresh ground black pepper. Adjust with salt to taste. Then let it sit-- and let shrimp (or whatever) marinate in it. Then cook and EAT. Rub tummy. Make sounds of satisfaction.Thank sister.THE END
Diana certainly attests to the fabulousness of this recipe. I also attest to its ease of making and certainly its ease of eating. You can really put this on any fish you make.
ReplyDeleteAnn of Boca-mightn't the tuna cum apple salad work with chunks of chicken as well? I'd be willing to bet it would- worth a try there in Grahamstown-with love from mother -in -law in Boca
ReplyDeleteAnn - I don't think I like the name of that salad.
ReplyDelete