bergamot-celery-salsa
Sauces

Bergamot-Celery Salsa Verde

Ingredients

  • 2/3 cup orange segments, supremed
  • 1/3 cup shallots, brunoise
  • 1/3 cup celery, brunoise
  • 1/3 cup lime segments, supremed
  • 1/3 cup bergamot puree
  • 1/4 cup parsley, chopped
  • 1/4 cup radish, chopped
  • 2 tablespoons chives, chopped
  • 1 tablespoon oregano, chopped
  • 1 tablespoon tarragon, chopped
  • 1/3 cup lemon oil
  • 2/3 cup extra virgin olive oil
  • Kosher salt and black pepper to taste

Preparation

Combine all ingredients except oils. Whisk oils to emulsify; fold into ingredients. Adjust seasonings. The salsa is paired with a bavette steak. Makes about 3 cups.

Recipe by Chef Devon Quinn
Eden, Chicago