watercress salsa verde created for Surrey Day
Keywords
- watercress salsa verde
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 bunch watercress
- 2 cloves garlic
- 3 tsp Dijon mustard
- 40 g small capers, drained, rinsed and roughly chopped
- 200 ml extra virgin olive oil
- 2 tbsp sherry vinegar
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