Salsa Verde

Simple salsa verde recipe - Telegraph

Steaks and hamburgers are a staple for me. I love red meat. I don’t believe the so-called studies that say red meat is bad for you. I’ll have more to say on that in a later post.

Steaks and burgers are great on their own, so long as they’re good quality and fatty. Still, I like to mix things up, so I’ll usually accompany them with something: a little Dijon mustard, maybe some low sugar barbecue sauce.

Yet the best thing I’ve ever had with steaks and burgers is salsa verde. I can only take a little bit of credit for this one. The original is Jaime Oliver’s, which I’ve tweaked a bit. I don’t think the anchovies in the original add anything to be honest, and the additional mint gives it a fresher zing. I put a bit more basil and garlic in too.

Ingredients

  • 3 cloves of garlic peeled
  • 3 big handfuls of fresh flat-leaf (Italian) parsley
  • 1 big handful of fresh basil
  • 2 big handfuls of fresh mint
  • 1 tablespoon of capers
  • 4 small gherkins in sweet vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 8 tablespoons really good extra virgin olive oil
  • sea salt and pepper to taste

Instructions

  1. Finely chop all the ingredients with a knife and put them in a bowl.
  2. Plop in the Dijon and pour in the vinegar and olive oil.
  3. Stir, season with salt and pepper and taste.
  4. If it needs a little more vinegar or olive oil, pour it in.

Nota Bene

The fresher the herbs, the better this salsa will be. Growing mint, basil and parsley in your garden or in your house near a window is dead easy. The olive oil needs to be good too.

Finally, you can blitz this all in a food processor if you wish. I tried it a few weeks ago, but I didn’t like it. It came out so frothy and fine it reminded me of a shamrock shake from McDonald’s and the disgusting green “coleslaw” from KFC Canada. As every decent cook knows, texture is important. I’ll stick with chopping by hand.

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