European Salsa Verde from Life's Too Short to Stuff a Mushroom by Prue Leith
This salsa (not to be confused with the Mexican Salsa Verde) is really simple to make. It consists of raw green herbs with the kick of pickled capers and gherkins. Great on cold chicken or grilled ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- a small handful of tarragon
- a small handful of flat-leaf parsley
- 2 anchovy fillets
- 4 mini gherkins
- 1 tbsp capers, drained
- a handful of basil leaves
- 2 tbsp red wine vinegar
- salt
- black pepper
- 1 tsp Dijon mustard
- 80 ml/2½ fl oz/⅓ cup extra-virgin olive oil
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