Summer Greens Rémoulade Sauce | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Summer Greens Rémoulade Sauce

0
Your rating: None
No votes yet

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 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

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

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

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)