Simple dressing made with Saucí Verde
Yield: 3-4 serving
Time: 10 minutes (with chopping)
Saucí Verde can be easily modified into a wonderful dressing for salads. It’s able to hold up and complement the strong bite of arugula, but is also great on a spinach or mixed-green salad.
I like to simply stretch the Saucí Verde with olive oil, and often give it a little creaminess with either yogurt, or artisanal mayo (if staying low-carb). A little extra honey takes the edge off the bite of the added olive oil (and greek yogurt, if you use that). Often, I whisk in half an avocado too, which just makes it even creamer and more delicious.
A typical salad I’d make with the dressing-version of Saucí Verde would be to toss 2-3 tbsp of the dressing with arugula, cucumber, and cherry or grape tomatoes, then top it with caramelized balsamic or quick-pickled onions, and then sharp Parmesan cheese. The variations are infinite, and I hope to hear from some of you about how you’ve tweaked it in your meals.
Although I probably do the balsamic onions more often, I’ve written out an easy quick-pickling recipe in the main recipe below. For caramelized balsamic onions, just slice an onion in half then slice half-discs, sauté the half-rings in a pan with some butter or olive oil, or a little of each, and salt. When they’ve softened and become translucent, drizzle a little balsamic vinegar at a time into the pan and keep stirring, letting it reduce with the onions.