Salsa Verde #2 recipe
information
Green and piquant, this sauce of fresh herbs is excellent with any fish, hot or cold, and goes well with hard-boiled eggs. Since it is so very good with prawns, try it in a prawn cocktail.
ingredients
3 cloves of garlic, finely chopped
100 g (4 oz) parsley, finely chopped
10 g (1 tbsp) watercress leaves, finely chopped (optional)
7 g (1 tbsp) mixed fresh herbs, finely chopped (basil, and a little thyme, sage, chervil and dill)
coarse salt
60 ml (4 tbsp) olive oil
juice of 1 - 2 lemons
5 - 10 g (1 - 2 tsp) sugar
black pepper
100 g (4 oz) parsley, finely chopped
10 g (1 tbsp) watercress leaves, finely chopped (optional)
7 g (1 tbsp) mixed fresh herbs, finely chopped (basil, and a little thyme, sage, chervil and dill)
coarse salt
60 ml (4 tbsp) olive oil
juice of 1 - 2 lemons
5 - 10 g (1 - 2 tsp) sugar
black pepper
method
1. Blend or pound together in a mortar, the garlic, parsley, watercress, fresh mixed herbs and a little coarse salt, until they form a smooth paste.
2. Add the oil, a spoonful at a time, and mix well. Add the lemon juice and season with sugar, salt and pepper to taste.
2. Add the oil, a spoonful at a time, and mix well. Add the lemon juice and season with sugar, salt and pepper to taste.
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