Trying at Home

Inspired by my dinner at Barbuto I wanted to whip up a simple grilled chicken, brought to life -- the way Chef Waxman does it, with a flavor packed salsa verde.

I got the list of ingredients from my waiter at the crowded West Village restaurant: garlic, capers, anchovies, parsley, tarragon and fresh oregano mixed in the food processor with olive oil. My salsa was more finely chopped than the chef's version (I had to process again when I remembered the capers and anchovies) and didn't have quite the magic flavor punch . . . but it did liven up the quickly grilled chicken and made a nice dressing for the quinoa salad. I'll keep trying.