If I had to choose a ‘favourite meal’, steak with salsa verde would most definitely be up there – top 3. A well-hung piece of meat which is dark, flavourful, the flesh marbled with fat. Yes please.
I remember the first time I tasted salsa verde. A summers day and one of my mum’s perfect summer meals. Roast chicken, slathered with herbs and butter. Broad beans with bacon and herby vinaigrette and new potatoes, glistening and flecked green with the salsa. I still make that meal to this day.
Salsa Verde Recipe
Small handful each capers and cornichons
1-2 cloves garlic
5-6 anchovy fillets (brown, salty kind)
Large handful flatleaf parsley, leaves picked
Slightly smaller handful each basil and mint
1 level tablespoon mustard (I used wholegrain but dijon is better)
3 tablespoons red wine vinegar
8 tablespoons olive oil
– The key is to chop everything really finely, then put in a bowl before adding the mustard, pepper and vinegar. Then stir in the oil. If you find it too tangy or have a less than great red wine vinegar, try adding a little sugar.