Salsa Verde
Salsa Verde takes about 15 min and serves 6. It needs 8 ingredients: parsley, mint, capers, anchovies, garlic, and dijon mustard. It is rated easy to make.
- Total time
- 15 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- a big bunch of flat-leaf parsley
- a small handful of mint leaves
- 2 tbsp capers, rinsed
- 5 anchovy fillets
- 1 small garlic clove
- 2 tsp dijon mustard
- 4 tsp red wine vinegar
- 150 ml olive oil
Method
Chop the salty things first
Chop the capers, anchovies and garlic together to a rough paste. Doing these first means the board is already carrying their flavour when the herbs go on.
Chop the herbs by hand
Chop the parsley and mint coarsely and mix them in. A food processor turns salsa verde into green sludge — this sauce is defined by the herbs staying visible.
Loosen
Stir in the mustard and vinegar, then the oil, until it is spoonable rather than pourable. It should sit on a piece of fish, not run off it.
Taste late
Season only now. Anchovies and capers are both salty and the sauce almost never needs more; it usually needs more vinegar instead. Make it within a couple of hours of eating — it dulls overnight.
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