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Salsa verde
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Time:< 30 mins
There are dozens of versions. This recipe pleases me with cold tongue.
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Ingredients
2 shallots, finely diced and soaked in a tablespoon of red wine vinegar for 30 minutes
3 pickled cornichons, chopped
1 clove garlic, finely chopped
1 tbsp small capers
2 anchovy fillets, chopped (optional)
1 tbsp lemon juice
1 cup finely chopped fresh parsley
1/3 cup chopped chives
extra virgin olive oil
Method
Mix, using as much olive oil as you like to make the mixture as solid or as fluid as you prefer.
Use within 24 hours while the salsa verde still has its bright colour and crunchy texture.
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Stephanie Alexander is an Australian cook, restaurateur and food legend.From our partners
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