The Thanksgiving table is always shy of acid and herbs, if you ask me, so salsa verde is a great way to reintroduce a bit of that into the meal. Delicious on roast vegetables and turkey alike, this version works in that crucial fall flavor: sage.
photo souce: sarah at
Fried Sage Salsa Verde
2 bunches sage, leaves picked
1 bunch parsley, leaves picked and chopped finely
1 shallot, diced finely
Peanut or grapeseed oil for frying
Red wine vinegar
Extra virgin olive oil
First, macerate the shallot. Cover with red wine vinegar and set aside.
Next, fry the sage. In a deep saucepot, bring 2 cups of frying oil to 360°F. Drop in a scant handful of the sage and fry for about 20 seconds, or until the bubbles slow down. Remove from the oil and drain on a pan lined with paper towels. Repeat with remaining sage leaves.
When the sage has cooled, it will be crisp. You can either chop it with a knife or crumble it with your fingers. In a large bowl, combine the parsley and sage and cover with olive oil. Season with salt.
When you are ready to serve the salsa, combine the shallots, but not the vinegar, with the herbs. Taste the salsa and adjust for salt, and if needed, add some of the leftover vinegar to taste.