This product is available for preorder for delivery week of Holidays.
This versatile salsa verde goes with any Thanksgiving main, from a roast squash to turkey, ham, or porchetta!
What You Get
What You’ll Need
Butter or canola oil
Makes about ½ cup
Active Time: 5 minutes
Total Time: 5 minutes
Pick the sage leaves and toss the stems. Line a plate with paper towels. In a small frying pan over medium-low heat, melt 3 tablespoons butter or canola oil. Add the sage leaves and fry until golden and fragrant, 1 to 2 minutes. Transfer to the plate and sprinkle with salt. Crumble the fried leaves into the salsa verde, and stir to combine. Spoon the fried sage salsa verde over roasted vegetables or pass at the table.Ingredients: sage, parsley, olive oil, canola oil, capers, red shallots, red wine vinegar (red wine vinegar, grape must), preserved meyer lemon (meyer lemons, salt)