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Salsa verde

This herby salsa dressing with tarragon, parsley, capers and wild garlic goes perfectly with traditional roast chicken and fish

  • Prep: 10 mins
    No cook
  • with leftovers
  • Easy
  • with leftovers
  • Easy
  • Calories 474
  • Carbohydrates 2
  • Saturated Fat 7
  • Sugar 1
  • Protein 2
  • Fat 51
  • Fibre 1
  • Salt 2.4

Nutrition per serving

  • Calories 474
  • Carbohydrates 2
  • Saturated Fat 7
  • Sugar 1
  • Protein 2
  • Fat 51
  • Fibre 1
  • Salt 2.4

Ingredients

  • small pack tarragon
  • 2 small packs flat-leaf parsley
  • 30g wild garlic (or 2 garlic cloves)
  • 3 tsp Dijon mustard
  • 40g small capers, drained, rinsed and roughly chopped
  • 200ml extra virgin olive oil
  • 2 tbsp sherry vinegar

Method

  1. Chop the herbs and garlic with 1 tsp sea salt until very fine. Add the mustard and capers , and combine.

  2. Transfer the mixture to a bowl and stir in the olive oil. Add the vinegar, little by little, stirring and tasting as you go – trust your palate!

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