Springbok’s Salsa Verde
March 24, 2017
This herby green sauce, is incredible with grilled fish but works equally as wonderful with lamb and especially our lamb chops as a dipping sauce. But to make a really this authentic, full-of-flavour salsa Verde, chop up all those lovely herbs by hand!
- Prep: 5 mins
- Cook: 15 mins
Directions
1Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
Ingredients
1 Cloves Garlic
2 Big handfuls flat-leaf Parsley
1 Bunch fresh Basil
1 Handful fresh Mint
1 Small handful Capers
1 Small handful Gherkins, in Sweet Vinegar
6 Quality Anchovy fillets
1 tbsp Dijon Mustard
3 tbsp Red Wine Vinegar
8 tbsp Good Extra Virgin Olive Oil
