Leafy Salsa Verde With Yogurt Recipes

Steps:

• Season steak well with salt and pepper and set aside.
• Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won't exactly be saucy yet, but as it sits the kale will soften and loosen up.
• Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
• Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
• Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
• Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.

Steps:

• Whizz everything, except the yogurt, in a food processor or using a stick blender until it's the consistency of fresh pesto.
• Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.

Steps:

• Line a baking sheet with paper towels and set aside.
• In a small bowl, combine the shallots and vinegar, and set aside for 15 minutes to soften. In a medium bowl, combine parsley, olive oil and a generous pinch of salt. Set aside.
• Pour the neutral oil into a medium saucepan and set over medium-high heat. After 2 minutes, add a sage leaf to test the temperature. (The oil should be around 360 degrees.) When the sage leaf sizzles, add the rest of the sage and stir with a slotted spoon or spider. As soon as the bubbles subside, after about 20 seconds, remove the herbs from the oil and spread them out onto the prepared baking sheet. Season lightly with salt. The sage will get crisp as it cools.
• Just before serving, use a slotted spoon to add the shallots (but not the vinegar, yet) to the parsley oil. Stir, taste and add salt and vinegar as needed to achieve a nice tang. Crumble and stir the sage into the salsa. The final sauce should be loose enough to drizzle from a spoon, so adjust with a little more oil if needed, then taste and adjust with salt and vinegar one last time before serving. Cover and refrigerate leftovers for up to 3 days. It makes an excellent accompaniment for Thanksgiving dishes, as well as any other roasted meats, vegetables or grilled fish.