Salsa Verde

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

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

Sauce
Fish course
Pescatarian
Gluten-free

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