Salsa Verde: My version

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I’m a big fan of zingy, tangy, herby sauces to accompany things like fish and chicken. They’re a great healthier alternative to butter or cream based sauces and taste fantastic too. One of my current go to evening dinners is a piece of sea trout or salmon (but you could substitute most fish really) with lots of green veg and this great take on a salsa verde. I say its a take on a salsa verde, because it’s a bit different to a lot of recipes you might see out there, being coriander heavy.

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Generally in a salsa verde, which just translates as ‘green sauce’ you can use any soft green herbs, but most recipes use parsley, basil and mint. I prefer some of the other soft green herbs so this is my version, but feels free to experiment and find your perfect balance. Ingredients:

  • 1 large bunch corinader
  • 1 small handful mint
  • 1 small handful dill
  • 1 small handful parsely
  • 1/2 small green chilli (optional)
  • 2 tablespoons capers
  • 2 anchovy fillets (optional to make recipe vegetarian)
  • 2 cloves garlic
  • 1 small shallot
  • 1 tsp dijon mustard
  • 4 tbsp olive oil
  • 4 tbsp rapeseed oil
  • 4 tbsp red wine vinegar
  • couple of turns of cracked black pepper

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Method:

  1. Finely chop the shallot, mince the garlic and mix with the roughly chopped capers & anchovies
  2. Mix the mustard and oil into this mixture
  3. Finely chop all the herbs, or blitz in the food processor
  4. Add the herbs to the other bowl with the shallots etc and then mix thoroughly.

  5. Finally stir through the vinegar and add the pepper to taste, adding a little more or less to taste.

Happy eating 🙂

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