Salsa Verde

The Italian answer to 'what should I put on this?'

Parsley, capers, anchovy, garlic, mustard, olive oil. Pounded in a mortar or chopped fine. Sharp, salty, herbal — the exclamation mark for boiled meats, fish, and vegetables.

Method

01
Finely chop 40g flat-leaf parsley, 2 tbsp capers, 4 anchovy fillets, 1 small garlic clove — all together until fine.
02
Scrape into a bowl. Stir in 1 tsp Dijon, zest of half a lemon, 1 tbsp red wine vinegar.
03
Slowly stir in 100ml extra virgin olive oil. It should be loose but coat a spoon.
04
Rest 15 minutes. Taste. Adjust acid or salt — anchovies vary.

Chef's notebook

“Chop by hand, not blitz — you want visible flecks.”
“Never add lemon juice until the moment of serving; it dulls the parsley.”