Salsa verde

Boiled meat is grey and mild. This supplies salt, acid and colour at once.

Pale meat under green salt. Milanese cooks have not changed it in centuries.

Warm waxy starch drinks the vinegar; the oil sits in the split skins.

Roast fat plus caper brine. A sharper, saltier answer than mint sauce.

Flaky white fish has salt and nothing else. The anchovy fills that hole.

Chopped hard yolk into it or under it. Sulfur wants exactly this much acid.

Spears take salt and oil better than butter, whatever France insists.

Roast until bitter-sweet, then drown. The capers put the edge back on.

Warm beans and green sauce make a whole dish that only looks like a side.

Charred sweetness with brine and parsley; the acid does lemon's job harder.

Earthy sugar against salted green. The sauce is the only thing loud enough.

Pure fat needs pure acid. Spoon over hot marrow and eat within the minute.

Minced fine as a dressing: anchovy plus iodine is stranger than it reads.

Olive oil on ganache with capers in it. Bitter, salt, green, in that order.