There was a bunch of parsley in the fridge. Since I was grilling some chicken breasts, I thought that this was the perfect opportunity to whip up some salsa verde as a condiment.
Salsa verde, literally translated as green sauce is really great on fish and grilled meats. And to make it, is really easy – you dump a bunch of parsley, a bit of mint (optional) and basil (optional) in a food processor, add some extra virgin olive oil, some vinegar, a bit of capers, some garlic, a slice of anchovy (optional) and salt and pepper to taste.
The traditional way is to chop everything by hand with a mezzaluna, but nevertheless, doesn’t my sauce look lovely and bright and cheerful? Don’t be deceived at how simple it looks, this sauce packs a punch with it’s flavour notes! I had a very lovely lunch indeed.
There was only one thing that I forgot to keep in mind and I only realised my folly till way later when Cart came back home.
Me : Ohai abang! Welcome back! *smooch!*
Cart : Ehm … I can smell garlic …
Me : * Recoils in horror *
You see, when cooking with ingredients like garlic, the flavours get absorbed by the main bulk components. But when working with raw ingredients, it is much more potent. And I took for granted at how mild garlic tastes like when fried in olive oil that I happily threw in three cloves in the food processor when only one would do.
And then I thought about my session with my driving instructor and then having coffee with Cart and a couple of his colleagues who were working near the driving school and how they have been exposed to my unintentional dragon-breath. And I felt so very embarrassed …
At least I’m protected from cancer for a while.