Heavenly, bright, herbaceous flavors! This flavor-packed dressing is ready to be an all-star player in your kitchen.Frying the oregano and rosemary draws out toasted notes while the sharp, fresh parsley highlights vegetal tones.Raw garlic and briny capers round out the flavor profile, resulting in a versatile sauce that’s at home on an array ofdishes. The possibilities are endless: Serve as recommended in the recipe, or put out as a sauce for fried potatoes,drizzle over grilled chicken or seared steak, or swirl into yogurt for an easy dip.

Adina Steiman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.