Food Recipes Fried Herb Salsa 5.0 (1) 1 Review Heavenly, bright, herbaceous flavors will make this dressing an all-star player in your kitchen. By Adina Steiman Adina Steiman Adina Steiman is a James Beard Award-Winning food editor and writer with over two decades in the publishing business. Highlights: * Editorial assistant at Saveur Magazine * Senior editor at Martha Stewart's Everyday Food Magazine * Food and nutrition editor at Men's Health * Features director at SELF * Special projects editor at Epicurious * Acting food director at Real Simple * Deputy digital editor at Food & Wine * Food editor, writer, and consultant Real Simple's Editorial Guidelines Published on April 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 20 mins Yield: 8 serves Ingredients ¾ cup olive oil ½ cup fresh oregano leaves ½ cup fresh rosemary leaves ⅓ cup fresh flat-leaf parsley leaves and tender stems, finely chopped 2 teaspoons chopped drained capers 2 teapoons red wine vinegar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 clove garlic, grated (preferably on a Microplane) Directions Heat oil in a small saucepan over medium until shimmering. Add oregano; cook, stirring often, until crisp and no longer sizzling vigorously, 30 seconds to 1 minute. Transfer to paper towels using a slotted spoon; let drain for 5 minutes. Finely crumble into a medium bowl; set aside. Repeat process using rosemary, cooking for 1 to 2 minutes. Remove oil from heat and let cool for 10 minutes. Add remaining ingredients to bowl with oregano and rosemary. Stir in ⅓ cup cooled oil. Serve herb salsa over seared steaks or chops, roasted vegetables, or cooked beans. Chef's Notes You don't need to wash hardy herbs like rosemary, sage, and thyme—simply brush off any visible dirt. Rinse tender herbs (parsley, cilantro, dill) under water and pat dry. Or clean them in a salad spinner as you would leafy greens. Rate it Print