© David Loftus
mixed herb salsa verde
Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.
• a large bunch of mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
• 1 clove of garlic, peeled
• 2 tablespoons capers, drained
• 3 cornichons
• 2 or 3 anchovy fillets, finely sliced
• 1 heaped tablespoon French mustard
• 4 tablespoons extra virgin olive oil
• 1-2 tablespoons red wine vinegar
• sea salt and freshly ground black pepper