Italian Salsa Verde (Piedmontese or Ligurian)

A cold, very flavorful sauce, often served with boiled meats, fish, or grilled vegetables.

Ingredients:

• 1 bunch of fresh flat-leaf parsley (leaves only)

• 1 to 2 anchovy fillets in oil (optional but traditional)

• 1 tablespoon capers (rinsed if salted)

• 1 small garlic clove

• 1 hard-boiled egg yolk (optional, for binding)

• 1 teaspoon mustard (optional, depending on the version)

• 5 to 6 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar or lemon juice

• Salt, pepper

Preparation:
Finely chop the parsley, capers, garlic, and anchovies (or blend briefly for a smoother texture).
Add the crumbled hard-boiled egg yolk and mustard, if using.
Slowly incorporate the olive oil while mixing well.
Add vinegar or lemon juice, season with salt and pepper to taste.
Let rest in the fridge for 15–30 minutes to develop the flavors.

Provençal Green Sauce (Southern Variant)

A freer, more rustic version than the Italian one, often made with garden herbs and served with grilled fish, vegetables, or eggs.

Ingredients:

• 1 bunch of flat-leaf parsley

• A few basil leaves (or tarragon, depending on the season)

• 1 small garlic clove

• 1 tablespoon capers

• 4 to 6 anchovy fillets (optional)

• 1 hard-boiled egg yolk (optional)

• 1 teaspoon wine vinegar or lemon juice

• 5 tablespoons olive oil

• Black pepper, not much salt (anchovies are salty)

Preparation:
Same method as for the salsa verde:
Finely chop (or blend) the herbs, garlic, capers, and anchovies.
Add the egg yolk if desired.
Gradually stir in the oil.
Finish with vinegar or lemon juice, season with pepper, and adjust salt.

Uses:
Both sauces are excellent:

• With hard-boiled eggs or steamed vegetables

• In a Niçoise salad (in place of or in addition to vinaigrette)

• On grilled tuna, cold chicken, or even in a Niçoise-style burger.