Recipe:
Salsa Verde
A great dressing that will go amazingly with almost any salad in the world. Not just for salads either it can also be used for garnish and additions to dishes.
Makes: 200ml of Salsa
Total Time: 10min
Ingredients
- 2 cloves of garlic
- Half of a red onion
- 10g thyme
- 10g mint
- 10g coriander
- 10g flat-leaf parsley
- 10g basil
- 20g of capers
- 10ml of apple cider vinegar
- 1 teaspoon of dijon mustard
- 10ml of cold-pressed rapeseed oil
- A pinch of Himalayan pink salt
- A pinch of ground black pepper
- 100ml of water
Method
- Finely chop the cloves of garlic
- Fine dice the red onion and add to a mixing bowl with the garlic
- Add the leaves from the thyme and finely chop all of the rest of the herbs (place them in a nice bundle to chop them fine, add them to the bowl along with the fine chopped capers.
- Season with a pinch of salt and pepper then add the apple cider vinegar, rapeseed oil, water and dijon mustard
- Place into the blender
- Pulse to incorporate all of the ingredients, rather than blend, to achieve the right consistency.
Equipment needed:
Chopping board, Chef’s knife, Mixing bowl, Blender or food processor, Spoons
Tips:
You want to keep a salsa verde fine but not pureed or completely blended smooth. I like it with a nice bit of texture and bite.
