Marie-Soleil Michon’s Milkweed Salsa Verde | RICARDO

Ingredients

• 2 cloves garlic, peeled
• 1 handful of capers
• 1 handful of pickled milkweed cloves (Gourmet Sauvage)
• Pickled gherkins
• 1 small can anchovy fillets, well rinsed
• 2 cups (500 ml) arugula
• 2 cups (500 ml) baby spinach
• 1 cup (250 ml) kale
• Mixed herbs (basil, parsley etc.)
• 1 tablespoon (15 ml) Dijon mustard
• 3 tablespoons (45 ml) cider vinegar
• 3/4 cup (180 ml) cold-pressed extra virgin olive oil, or to taste
• Salt and pepper