Searing Inspiration by Susan Volland

Author:Susan Volland
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2018-10-15T16:00:00+00:00

Italian salsa verde, Argentinean chimichurri, and Caribbean “green seasoning” are all bright, tangy fresh herb sauces that are traditionally served with beef. A while back, I was inspired to use some leftover “green sauce” as a pan sauce and was thrilled with how it picked up an extra layer of flavor from the savory residue while still remaining fresh tasting. Virtually any mix of fresh herbs can be used in this recipe, as long as there is a base of tender leaves. The vinaigrette can be made a day or two ahead and kept in the refrigerator; the colors will not be as vibrant, but the flavors will be more infused.

THIS SAUCE ALSO GOES WELL WITH: kielbasa, salmon, shrimp, calamari steaks, and portobello mushroom caps (refer to the tables on pages 208–26 for cooking tips).

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