By Riki Shore
I’ll let you in on a little secret. I don’t really like New Year’s Eve. I don’t like to drink. Or stay up past midnight. Or party with a big group of people. Basically, I’m a buzzkill on this holiday.
I read once that you New Year’s Eve is a harbinger of things to come in the new year: you should spend it how you want to spend the coming year. So if you want to travel to exotic locales, you should spend New Year’s Eve at a resort in Fiji. If you want to overhaul your wardrobe, you should spend New Year’s Eve poring over fashion magazines. And if you want to have a happy home, you should lay a splendid table and invite your family to come and eat.
We spent all last week traveling in Pennsylvania. The dominant colors were brown, gray and white. There were no avocados. We wore not only jackets, but scarves, hats, mittens, wool socks and boots. We didn’t go outside much.
On New Year’s Eve, back in Los Angeles, ready to ring in the new year in my own way, I made a delicious roast chicken, accompanied by roasted root vegetables and Alice Waters’ salsa verde from The Art of Simple Food. I followed it with a fresh green salad with cucumber and avocado and a red wine vinaigrette. Dessert was candied ginger.
Simple. Warm. Healthful. It seemed like the perfect thing for 2012.
1/3 cup packed parlsey leaves
1 tablespoon capers
1 garlic clove
Zest of 1 lemon
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1. Finely chop the parsley leaves and place in a small bowl.
2. Rinse the capers and pat dry. Roughly chop them and add them to the bowl.
3. Smash the garlic clove, mince it and add it to the bowl.
4. Add the remaining ingredients and stir well to dissolve the salt. Salsa verde keeps 5 days, covered, in the fridge. Bring it to room temperature before serving.