Salsa Verde…

Salsa Verde translates into a green, delicious all rounder staple. Once made can last in the fridge for a couple of weeks (if it lasts that long). Simple to make, you wont know how you lived without it.

Introduced to me when I worked in Avalon at the Chelsea Tea House, Lucien the owner put salsa verde on eggs, salads and always offered it as a side. It became an addiction for me and I make sure I have it in my fridge at all times.

My version has evolved over the years and even now I change it slightly depending on what ingredients I have to add.

Ingredients:

One bunch of each - Flat leaf parsley, Mint and Coriander.

Note: My advice would be to ask your local fruit and veggie supplier if they sell wholesale bunches of herbs, I find you get a much fresher product and more of it than the conventional supermarket bunches.

Capers - half a jar

1 clove of garlic - prepared and minced with salt

half a lemon and or sushi seasoning

olive oil - first pressed (cold)

mirin - for sweetness

salt

Other options - mustard, other green herbs just don’t leave out the mint as its key, pickled cucumbers (2), Half a green chilli, Anchovie.

Method:

using a food processor or a hand blender add equal parts of the herbs.

(This is important as depending on the size of your blending equipment too much of either of the herbs can change the finish.)

add your capers, salted minced garlic (see note below), half a lemon, a good slug of olive oil and a splash of mirin. (If adding other ingredients do it here.)

blend

add a pinch of salt

blend

taste - if it’s too bitter add some more mint and a splash of mirin

Blend and slowly add oil, lots of oil, it may seem too much but you want the mixture to be thick, rich and green yet can still pour off a spoon.

taste - make sure you can taste the mint and coriander again if bitter add mirin or if too sweet add lemon juice or sushi seasoning. you will find your perfect balance depending on your taste.

Note:

SALTED MINCED GARLIC - Simply chop your garlic on your chopping board with salt ( 1/3 of the garlic clove) chop and smear your knife across the garlic.

*mincing garlic with salt- is a great technique to tame the garlic bite, essentially it cures the garlic, creates a creamy delicious addition, great for dressings too, no garlic breath!

Serving suggestions:

Pasta, poached eggs, halloumi or with lamb, fish, shellfish or on roasted veg, for a salad dressing add the salsa mirin, sushi seasoning & mustard and whisk. This salsa is great with everything!

ENJOY! x