Watercress if local, vibrant green, delicious and healthy for you.  It’s one of the few leaves that are in season at the moment, so should be enjoyed on it’s own, in salads, soups and sauces.  While it does seem to be more of a spring/summer sauce, salsa verde provides such a vibrant burst of colour on the plate and the palate that it inspires hope for long, sunny days.  You can exchange the mint or parsley for other green herbs, such as wild garlic (we have ransoms popping up at the moment) or nettle.

You can use salsa verde as a steak sauce, with fish, leek fritters or even breaded pheasant breast escalope.



80g of watercress
6 anchovy fillets
1 handful of mint leaves or wild garlic
1 handful of parsley leaves
2 tsp Dijon mustard
1 garlic clove, crushed
8 tbsp of extra virgin olive oil
1 lemon, juice only
2 tbsp of capers
black pepper

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