European Salsa Verde

Name: European Salsa Verde
Cuisine: Europe
Ingredients: 4 mini gherkins; a handful of basil leaves; 1 tbsp capers, drained; a small handful of flat-leaf parsley; 1 tsp Dijon mustard; 2 tbsp red wine vinegar; 80 ml/2½ fl oz/⅓ cup extra-virgin olive oil; salt and black pepper; a small handful of tarragon; 2 anchovy fillets

Preparation info

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

This salsa (not to be confused with the Mexican Salsa Verde) is really simple to make. It consists of raw green herbs with the kick of pickled capers and gherkins. Great on cold chicken or grilled fish.

Ingredients

a small handful of flat-leaf parsley
a small handful of tarragon
a

Europe
Fish course
Sauce
Pescatarian
Gluten-free

Method

Blend all the ingredients except the olive oil and vinegar in a food processor until finely chopped.

With the motor running, gradually add the olive oil and the vinegar. Taste, then adjust the seasoning with salt and pepper.