Chef Clark Myers of Jackson Hole’s Provisions encourages home chefs to accentuate the flavors of their favorite meats or vegetables with the addition of this sauce. Myers likes to use it over lamb shanks, wild game, buffalo and meatier grilled fish. Although traditional chimichurri is often highly herbal in flavor, this rendition is amplified by the boldness of horseradish, but then balanced by the use of edible flower petals. For those unable to acquire flower petals, Myers says, “Feel free to substitute with any sweet microgreen: basil, mint, chervil or nasturtium.”
Edible Flower & Horseradish Chimichurri
Yields: about ½ cup
1 Tbsp fresh lemon juice
1 Tbsp minced shallot
1½ tsp minced fresh garlic
1 tsp crushed red pepper flakes
3 Tbsp chopped fresh parsley leaves
3 Tbsp edible flower petals
1 Tbsp refrigerated prepared white horseradish or finely grated peeled fresh horseradish
½ tsp salt
1 Tbsp extra virgin olive oil
In small bowl, add lemon juice, shallot, garlic and crushed red pepper flakes. Let stand 10 minutes to pickle slightly. Add parsley, flower petals, horseradish and salt. With fork, slowly stir oil into flower mixture until well blended.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.