SALSA VERDE
Steps:
- In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
- Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.
GRILLED SCALLOPS WITH LEMONY SALSA VERDE
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Provided by Alison Roman
Categories Kid-Friendly Lemon Scallop Spring Summer Grill/Barbecue Cilantro Parsley Bon Appétit Seafood Shellfish Small Plates
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
AIR FRYER CHICKEN THIGHS WITH SALSA VERDE AND LEMONY KALE SALAD
An air fryer practically guarantees crispy, juicy chicken thighs. Seasoned simply with lemon zest, salt and pepper, they make a satisfying meal with an Italian-inspired salsa verde and bright kale salad (that's easy to make ahead). Air fried panko is the final crunchy touch.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the lemony kale salad: Whisk the lemon juice, Dijon, lemon zest, pepper flakes, 1 teaspoon salt and several grinds of pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust the seasoning with salt and pepper, if needed. Set aside at room temperature to marinate and soften, at least 15 minutes at and up to 8 hours in the refrigerator.
- Meanwhile, preheat the air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino and set aside.
- For the chicken thighs: Preheat the air fryer to 400 degrees F. Pat the chicken dry between a few paper towels (this will help the skin get crispy). Rub the lemon zest onto the skinless side of each thigh and season with a good pinch of salt and several grinds of pepper. Flip the thighs over, rub the olive oil onto the skin and season each thigh with a good pinch of salt and several grinds of pepper. Place the thighs in the air fryer basket skin-side up, leaving a little space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
- For the salsa verde: Meanwhile, finely chop the capers, anchovy filets (if using), garlic and a small pinch of salt with a sharp chef's knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar and lemon zest. Fold in the parsley, basil and chives until thoroughly combined. Taste and adjust the seasoning with salt and pepper, if needed.
- To serve, give the kale salad a good toss, then top with the toasted panko and some more grated Pecorino. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad.
SALSA VERDE
Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.
Provided by Food Network
Categories condiment
Time 10m
Yield 1/2 to 3/4 cup
Number Of Ingredients 7
Steps:
- Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
- Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.
CHICKEN WITH LEMON-BASIL SALSA VERDE
Make and share this Chicken With Lemon-Basil Salsa Verde recipe from Food.com.
Provided by gailanng
Categories Chicken
Time P3DT8h35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees. Spread flour in a shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides, about 10 minutes. Transfer chicken to oven safe plate and keep warm in oven while preparing vegetables.
- Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add zucchini and squashes and cook until well browned, about 10 minutes. Stir in tomatoes and capers and cook until tomatoes are just softened, about 2 minutes. Off heat, stir in basil and 1 remaining tablespoon oil. Season with salt and pepper to taste. Serve chicken with vegetables and salsa verde.
- Salsa Verde:.
- Pulse parsley, bread, capers, anchovies, garlic, and ¼ teaspoon salt in food processor until finely chopped, about 5 pulses. Add lemon juice and pulse briefly to combine.
- Transfer mixture to a medium bowl and slowly whisk in oil until incorporated. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (salsa verde can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.
Nutrition Facts : Calories 865.3, Fat 69.2, SaturatedFat 10, Cholesterol 78.9, Sodium 753.1, Carbohydrate 31.1, Fiber 4.7, Sugar 8.3, Protein 33.2
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