
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