While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice. 6.

Salsa verde, with its mix of citrus, minced herbs and plenty of raw garlic, was a perfect partner, balancing the sweetness of the leeks with a bracing tanginess.

2 cloves garlic. 2 anchovies. 2 tablespoons capers, rinsed. 3 gherkins, roughly chopped. 1/2 to1 teaspoon Dijon mustard (or to taste) 1 teaspoon lemon ...

Set salsa verde aside until ready to use. Heat remaining 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high until shimmering. Remove steak from marinade, letting excess marinade drip ...

Maple-Dijon Chicken Thighs with Snap Pea Salsa. Serves 6. Ingredients. For the maple-Dijon chicken thighs: 1⁄4 cup Dijon mustard. 1⁄4 cup maple syrup. 2 tablespoons oil. 1 teaspoon onion powder.

In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards and olive oil. Cut the cauliflower from top to bottom into four 1/2-inch-thick steaks.

Slow-roasted salmon with salsa verde? A spring minestrone with kale and pasta? I settled on ... tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms.” You’ll ...