Fresh horseradish root is gnarly, dull brown, and virtually odorless. But when fresh horseradish is peeled and grated, it produces a powerful organosulfur compound, akin to mustard oil, that can clear the sinuses and bring on tears. It also adds a delicious kick to sauces paired with roasted and grilled meats, such as this spicy version of salsa verde.
Choose horseradish roots that are firm and wrinkle-free. Peel only as much of root as you interned to grate, leaving the remainder intact. Freshly grated horseradish should be used immediately or stored covered in vinegar to avoid discoloration and bitterness.
Makes about 2 cups
Ingredients
Chopped fresh Flat-leaf Parsley ¾ cup
Chopped fresh Oregano ¼ cup
Capers¼ cup Rinsed and chopped
Garlic Pound to a paste in a mortar ¼ tsp fine sea salt to make 1 Tbsp
Horseradish Freshly grated to make 2 Tbsp
1Lemon Grated for zest and juiced
Extra-virgin Olive Oil
Instructions
In a bowl, combine the parsley, oregano, capers, garlic, horseradish, and lemon zest, and mix weel. Stir in the lemon juice and olive oil, then season with salt. Salsa Verde is best served the same day.