Name: Salsa Verde
Ingredients: 1 large bunch of parsley, leaves picked; Salt and pepper; ½ bunch of dill, leaves picked; ½ bunch of mint, leaves picked; 250 ml olive oil; Juice of 1 lemon; 1 tbsp Dijon mustard; 6 anchovy fillets (optional); 1 tbsp capers, drained and rinsed; 1 garlic clove, grated; 1 tbsp red wine vinegar; ½ bunch of tarragon, leaves picked

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

This deceptively simple sauce will dance a merry jig across anything you put in front of it.

Ingredients

1 garlic clove, grated
6 anchovy fillets (optional)
1 tbsp capers, drained and rin

Method

We must ask a favour of you here. Please choose knife-based graft over ease and forgo the food processor. These poor herbs will bruise something rotten if not treated with a suggestion of respect.

Take your sharpest knife and chop together as finely as you can, the grated garlic, anchovies (if you are using them) and capers. Pile the herbs on top of this chopped smoosh and chop them all

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Salsa Verde

Ingredients

Method

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