I first had this at Press restaurant in Napa Valley in California, made by chef Trevor Kunk. It is like a salsa verde, but served like a dip. I find it magical and simple at the same time, not to mention a great use of the outside, imperfect leaves of frisée, romaine, Little Gem lettuce, or even a mix of them all. Use it on sandwiches, as a dip for vegetables, a garnish for a charcuterie plate, or as a sauce for roasted or grilled pork, fish, chicken, or beef. <br /> <br />Recipe from The Book of Greens (Ten Speed Press, 2017).

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