Wild Garlic Salsa Verde • IINH

Ingredients

• 5 g garlic finely chopped (1 tsp)
• 40 g shallots finely chopped (2 small shallots)
• 10 g chervil or fennel leaves finely chopped
• 20 g flat parsley leaves only, finely chopped
• 60 g wild garlic leaves finely chopped
• 10 g anchovies 2-6 depending on size, bruised to a paste
• 20 g salted capers rinsed and finely chopped (2 tbsp)
• 200 ml extra virgin olive oil
• 1 tbsp red wine vinegar or sherry vinegar