Summer Greens Rémoulade Sauce

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this sauce in the recipe for Rosemary-grilled Wild Salmon with Summer Greens Rémoulade Sauce.

Ingredients

  • 2 cups tender leafy greens (such as watercress, arugula, chard, mustard greens, etc.) Add to list
  • 1 cup green leafy herbs (such as basil, parsley, chervil, cilantro, etc.) Add to list
  • 1/2 cup diced celery
 Add to list
  • 1/2 cup diced red or green bell pepper (or chiles such as poblano, Anaheim or jalapeño for a little kick) Add to list
  • 3 to 4 cloves garlic Add to list
  • 2 to 3 green onions, sliced Add to list
  • 1 tablespoon prepared horseradish Add to list
  • 1/2 cup organic olive oil mayonnaise or vegenaise Add to list
  • 1 tablespoon Worcestershire sauce Add to list
  • 1 tablespoon lime juice Add to list
  • Hot sauce, to taste Add to list
  • Salt and freshly ground pepper, to taste Add to list

Preparation

Place all of the greens, herbs, celery, peppers or chiles, garlic and green onions in a food processor and pulse to chop coarsely but evenly. Add the remaining ingredients and pulse to blend.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated at “6 Weeks to a Healthier You” in June 2013

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: greens, sauces

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