Check out my seasonal recipe to help kick start your spring!
Salsa Verde is fantastic dressing to go with many things. I have paired it up with some pan fried crispy mackerel fillets and succulent belly pork!
Wild Garlic Salsa Verde
- 50g Wild Garlic
- 20g Flat Parsley
- 10 Anchovy Fillets
- 1 Juice of a Lemon
- 4 tbspn Capers
- 300ml Virgin Olive Oil
- 2 tspn English Mustard
- Sea Salt
- Cracked Black Pepper
- Place all the ingredients, apart from the olive oil, into a food mixer and blend together for 2 minutes scraping around the sides occasionally.
- Pour the olive oil into the m
achine while it is mixing and blend all the ingredients together.
- Taste, add extra seasoning if necessary, and store in the fridge until required.