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Name: Salsa Verde - Master Chefs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: Pepper (to taste); 1 md Onion, red (1 cup) **; 3 tb Oil, olive, extra-virgin; 2 lg Eggs, hard cooked **; 1 c Pimientos, canned **; Salt (to taste); 1/2 c Vinegar, red wine; 2 Celery, stalks **; 4 Anchovy, fillets **; 1 c Parsley, Italian **; 1 c Oil, olive, extra-virgin; 1/2 c Shallot **; 2 Peppers, red bell, roasted

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INGREDIENTS

Pepper (to taste)
1 md Onion, red (1 cup) **
3 tb Oil, olive, extra-virgin
2 lg Eggs, hard cooked **
1 c Pimientos, canned **
Salt (to taste)
1/2 c Vinegar, red wine
2 Celery, stalks **
4 Anchovy, fillets **
1 c Parsley, Italian **
1 c Oil, olive, extra-virgin
OR
1/2 c Shallot **
2 Peppers, red bell, roasted

Servings

INSTRUCTIONS

** Finely chopped For Salsa Verde: ================ Heat 3 tablespoons of olive oil in a medium skillet. In the hot oil, saute shallots and anchovies, stirring until shallots are softened, 2 to 3 minutes. Cool. In bowl, combine 1 cup olive oil, wine vinegar and salt and pepper to taste. Add shallot-anchovy mixture and remaining ingredients. Stir well, adjust seasoning and set aside. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

NOTES

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Salsa Verde - Master Chefs

Pepper (to taste)
1 md Onion, red (1 cup) **
3 tb Oil, olive, extra-virgin
2 lg Eggs, hard cooked **
1 c Pimientos, canned **
 Salt (to taste)
1/2 c Vinegar, red wine
2 Celery, stalks **
4 Anchovy, fillets **
1 c Parsley, Italian **
1 c Oil, olive, extra-virgin
 OR
1/2 c Shallot **
2 Peppers, red bell, roasted

** Finely chopped    For Salsa Verde:  ================         Heat 3 tablespoons of olive oil in a medium skillet.  In the hot  oil, saute shallots and anchovies, stirring until shallots are  softened, 2 to 3 minutes.  Cool.         In bowl, combine 1 cup olive oil, wine vinegar and salt and  pepper to taste.  Add shallot-anchovy mixture and remaining  ingredients.  Stir well, adjust seasoning and set aside.         Source:  New Yorks Master Chefs, Bon Appetit Magazine       :  Written by Richard Sax, Photographs by Nancy McFarland       :  The Knapp Press, Los Angeles, 1985         Chef:  Lidia Bastianich, Felidia Restaurant, New York    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 12 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 194.6mg		7 %
Potassium 4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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