recipe - tried and tested - Salsa verde recipe - nigel.txt
slater # Nigel Slater's classic salsa verde recipe Literally "green sauce", this cold accompaniment is made from olive oil, parsley, capers and garlic. Known as the sauce to serve with Italian boiled meats, it is also appropriate with everything from grilled seafood to baked tomatoes. Several European countries have their own version, but the best known is the Italian. Some recipes are chunky, others blitzed to a purée, but all have that deep green, piquant quality. # Ingredients flat parsley basil capers anchovy fillets garlic lemon juice OR red wine vinegar olive oil mustard (optional) # The recipe Chop a good handful of flat parsley and the same of basil, add a tbsp of capers, 6 anchovy fillets, a single clove of garlic, a tbsp of lemon juice or slightly less of red-wine vinegar. Beat in enough olive oil (about 8 tbsp) to make a thick, slushy sauce. I also add a little mustard. It will keep in a sealed container in the fridge for a day. # The trick Older recipes usuall