Salsa Verde

The Engine Room Eatery
Published by Godwit

We are probably guilty of using this green sauce too often. It has the sensational ability to enliven a grilled piece of fish, poached chicken and especially the charred-outside, pink-inside roast lamb joint.

Ingredients

• 1 clove garlic
• 4 anchovies
• 1 tablespoon Dijon mustard
• 2 tablespoons salted capers, rinsed in cold water and drained
• 2 cups flat-leaf parsley leaves
• 1 cup mint leaves
• sea salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 2–3 tablespoons red wine vinegar

Method

Using a very sharp cook’s knife or a food processor, finely chop the garlic and anchovies, place in a bowl and mix in the mustard. Finely chop the capers, parsley and mint and add to the bowl. Season lightly with salt and heavily with black pepper. Stir in the olive oil then season to taste with the red wine vinegar. Store airtight in the fridge until ready to use. This sauce is best used on the day it is made, but is okay if used within a couple of days. It loses its fresh punch if kept too long.