Arugula Salsa Verde
Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
Sauce
Side
Vegetarian
Quick & Easy
Low Sodium
Arugula
Healthy
Low Cholesterol
Bon Appétit
Sugar Conscious
Kidney Friendly
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1 tablespoon red wine vinegar
- finely grated zest of 1 small lemon
- 1 garlic clove, finely chopped
- 2 plum tomatoes, finely chopped (optional)
- 3 cups arugula leaves, finely chopped
- 1/4 cup coarse fresh breadcrumbs
- 1 tablespoon finely chopped capers
- 3/4 cup extra-virgin olive oil plus more
- 1/4 cup finely grated parmesan
- Carbohydrate 2 g(1%)
- Cholesterol 2 mg(1%)
- Fat 14 g(22%)
- Fiber 0 g(1%)
- Protein 1 g(3%)
- Saturated Fat 2 g(11%)
- Sodium 68 mg(3%)
- Calories 141
Preparation Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.
Preparation Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.
