Dean Neff of Seabird in Wilmington, North Carolina makes a bright and herby salsa verde utilizing an unexpected ingredient: dead man’s fingers. Dead man’s fingers are dark, spongy “finger-like” sea greens that dangle from the tops and sides of rocks. Here, they add a briny saltiness salsa verde, as well as texture and color. If you can’t access dead man’s fingers, a great alternative is blanched kombu, which is available in most international markets.
Read more about Dean Neaff’s sea foraging venture with Ana Shellem here.
2 ½ cups
2 tablespoons dead man’s fingers
4 tablespoons chopped flat leaf parsley
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon diced chives
1 tablespoon chopped fresh tarragon
2 cups olive oil
4 garlic cloves
1 teaspoon chopped capers
½ teaspoon chile flakes
1 teaspoon smoked paprika
1 teaspoon toasted whole cumin seed
Salt and ground black pepper
- In a high-powered blender or food processor, blend all ingredients until well-mixed and homogenous. Be careful not to mix at high speed for too long, which can burn olive oil. Salsa verde can keep up to 7 days in refrigerator.
Recipe ByDean Neff of Seabird in Wilmington, North Carolina