Yesterday we interviewed David Taylor, chef at the wildly popular Marina restaurant A16.
Today Taylor shares with SFoodie the recipe for A16's handmade salsa verde. While it's served on pork belly at the restaurant, Taylor is quick to mention that it goes well with just about any rich meat and seafood. He particularly likes it on salmon and halibut. In his words, "It's just a really nice, general purpose protein condiment."
1/2 bunch Italian flat leaf parsley
1 teaspoon sea salt
1/2 red onion
4 tablespoons capers
Crush the Italian flat leaf parsley in a mortar and pestle with the salt. Add olive oil to cover. Set aside.
Mince the red onion. Place the minced red onion in a separate container and macerate for 30 minutes in just enough lemon juice to cover. Salt to taste.
Rinse and chop the capers and place in a third container. Mix all three components together in a bowl just before serving.