Salsa Verde with Anchovies
Looking for a sauce that truly goes with everything? Try this classic salsa verde from Bart and Jamie! Fresh, with fresh herbs, and full of umami: perfect with grilled fish, roasted vegetables, or barbecued meat. A simple sauce that gives every dish that little something extra.
Peel the garlic and finely chop it together with the anchovies, capers, and cornichons. Put everything in a bowl and mix with the Dijon mustard.
Pick the herb leaves, finely chop them, and add them to the bowl. Stir in the red wine vinegar and olive oil.
If necessary, add a few splashes of water until the salsa has a nice, spoonable consistency. Season with sea salt and freshly ground black pepper. Serve immediately, or store covered in the refrigerator. The salsa keeps for up to 3 days.
