Choose one, or make all three. Each of these side sauces makes an excellent addition to the Easter table
Salsa Verde
Recipe by John Broening. Makes about 1 cup.
Ingredients
Leaves from 1 bunch Italian parsley
1 tablespoon marjoram leaves
1 teaspoon minced garlic
Finely grated zest from 1 lemon
1/4 cup extra virgin olive oil
3 tablespoon capers
3 anchovy filets
Pinch chili flakes
1 hardcooked egg, chopped
1 tablespoon coarse breadcrumbs
Salt and freshly ground pepper
Juice of 1/2lemon
Directions
Blanch parsley in boiling salted water for 30 seconds. Drain and refresh under cold water.
Drain again and place in a food processor. Blend parsley, marjoram, garlic, lemon zest, olive oil, capers, anchovies and chili flakes until the salsa verde has a pesto-like consistency, about 30 seconds.
Fold in the egg and breadcrumbs. Season with salt and pepper. Add lemon juice and more olive oil if necessary. Serve at room temperature.
Note: No, you can’t substitute curly parsley for the Italian parsley.
Aioli
Recipe by John Broening. Makes about 1 1/3 cups.
Ingredients
Juice and zest of 1 lemon
1 tablespoon white wine vinegar
2 tablespoons minced garlic
3 egg yolks
Salt and pepper
1/2 cup canola oil
1/2 cup extra virgin olive oil
Directions
In a food processor, combine lemon juice, zest, vinegar, garlic, egg yolks and salt and pepper and process until smooth. Add canola oil, then olive oil in a slow, steady stream. Add a few drops of warm water until aioli has a creamy but still thick consistency.
Fruit Mustard
Recipe by John Broening. Makes about 2 cups.
Ingredients
2 cups assorted dried fruit (such as golden raisins, sour cherries, apricots and cranberries)
1/3 cup mustard powder
1/3 cup cold water
1 1/2 cups distilled vinegar
1 cup granulated sugar
2 tablespoons brown or yellow mustard seeds
Pinch salt
Pinch chile flakes
Squeeze of lemon juice
Directions
If using larger dried fruit, such as apricots, cut the larger fruit into pieces the same size as the other fruit.
Whisk together mustard powder and the water to make a paste. Set aside.
In a small pot, heat the vinegar and sugar until dissolved and add the dried fruit. Cover and cook over low heat until the mixture is thick and syrupy, about 1 hour. If the mixture becomes too thick, whisk in a little water.
Transfer the mixture to a mixing bowl. Whisk in mustard seeds, salt, chili flakes, lemon juice and mustard paste. Chill until ready to use.
