Dead Man’s Fingers Salsa Verde

Dead man's fingers seaweed ready to become salsa verde

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.

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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
  1. 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 By
    Dean Neff of Seabird in Wilmington, North Carolina

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