Best Leafy Salsa Verde With Yogurt Recipes

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FRESH SALSA VERDE



Fresh Salsa Verde image

This flavorful salsa is delicious with tortilla chips, but it's also great served on tacos and grilled meats. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 6

1 pound tomatillos, husks removed
3 to 4 serrano peppers, stems removed
1/4 cup chopped onion
4 tablespoons chopped fresh cilantro, divided
2 garlic cloves, peeled
1 teaspoon salt

Steps:

  • In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers., In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed. , Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.

Nutrition Facts :

GRILLED LEG OF LAMB WITH SALSA VERDE



Grilled Leg of Lamb with Salsa Verde image

Categories     Salad     Lamb     Side     Marinate     Roast

Yield serves 6 to 8

Number Of Ingredients 21

One 6-pound leg of lamb, bone in, trimmed of excess fat
1/2 cup Greek-style yogurt
6 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
Juice of 1 lemon
2 tablespoons extra-virgin olive oil, plus more for the grill
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 lemons, halved
Salsa Verde (recipe follows)
Salsa Verde
1 cup firmly packed fresh flat-leaf parsley leaves, chopped
3 tablespoons capers, drained, rinsed, and chopped
2 anchovies in oil, drained and finely chopped
2 garlic cloves, minced
1/2 shallot, chopped
Finely grated zest of 1 lemon
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 cup extra-virgin olive oil
(makes 3/4 cup)

Steps:

  • Put the lamb in a large roasting pan and pat dry with paper towels.
  • In a small bowl, combine the yogurt, garlic, rosemary, lemon juice, oil, salt, and pepper and mix well. Using your hands, rub the paste all over the lamb. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 6 hours or, even better, overnight.
  • Preheat an outdoor gas grill until very hot. Rub the grill grates with oil to prevent sticking. Put the lamb on the grill, reduce the heat to the lowest setting, and close the cover. Grill the lamb, turning periodically, until a meat thermometer inserted into the center of the lamb registers about 135°F (be careful that the thermometer does not touch the bone), about 1 1/4 hours. Transfer the lamb to a cutting board and allow to rest for 10 minutes before carving. The internal temperature will continue to rise 5 to 10 degrees.
  • Right before serving, put the lemon halves, cut side down, on the grill and char for 1 minute-you won't believe how much juice you get.
  • Carve the lamb and serve drizzled with salsa verde and a lemon half for a good squeeze of lemon juice.
  • Salsa Verde
  • In a small bowl, combine all the ingredients, mixing well with a spoon.
  • A Rainy-Day Method
  • Prepare the lamb as above, but roast in a roasting pan in a preheated 325°F oven for 1 1/2 to 2 hours for medium-rare.
  • Note
  • Carving a leg of Lamb
  • A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and the only tools required are a sharp knife and a cutting board. Hold the leg bone securely with a clean kitchen towel and lift it up slightly so the leg is tilted. Slice the rounded side of the meat into thin pieces until you hit the bone. Turn the leg over so it sits steady on the board and carve the other side in the same manner. To make the most tender slices, always cut across the grain of the meat, which radiates outward from the bone.

SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA VERDE



Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde image

Provided by Chad Colby

Categories     Lamb     Kid-Friendly     Yogurt     Mint     Rosemary     Grill/Barbecue     Bon Appétit     Small Plates

Yield 8-10 Servings

Number Of Ingredients 23

Mint yogurt:
1 garlic clove, finely chopped
2 cups whole-milk plain Greek yogurt
1 cup chopped fresh mint
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
Salsa verde:
6 oil-packed anchovy fillets
4 garlic cloves, chopped
3/4 cup extra-virgin olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
2 tablespoons drained capers
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
Lamb:
1 cup rosemary leaves
3/4 cup peeled garlic cloves (from about 2 heads)
3/4 cup extra-virgin olive oil, plus more for serving
1 (5 1/2-6 1/2-pounds) whole bone-in leg of lamb, shank attached, frenched
Kosher salt, freshly ground pepper
1 cup chopped preserved lemons
1/2 cup chopped fresh mint

Steps:

  • Mint Yogurt:
  • Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
  • Do Ahead
  • Mint yogurt can be made 1 day ahead. Cover and chill.
  • Salsa verde:
  • Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
  • Do Ahead
  • Salsa verde can be made 1 day ahead. Cover and chill.
  • Lamb:
  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
  • Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture.
  • Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15-20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense). Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2-2 hours. (The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading.)
  • Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice (slice only as much as you are serving.)
  • Top lamb with lemons and mint; serve with mint yogurt and salsa verde.
  • Do Ahead
  • Lamb can be marinated 1 day ahead; chill. Lamb can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above.

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING



Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing image

You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. -Heather Carroll, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

1 package (5 ounces) spring mix salad greens
1 large tomato, seeded and chopped
1 large red onion, chopped
1 medium ripe avocado, peeled and chopped
1 cup canned black beans, rinsed and drained
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup minced fresh cilantro
DRESSING:
1/2 cup salsa verde
1/2 cup fat-free plain Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1-1/2 teaspoons honey
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 439mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

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