When I held out this bowl of Salsa Verde ingredients on my last course I explained that that it had the ability to evoke both pleasure or repulsion. Fortunately, I had a back- up Asian drizzle to accompany my rare roasted sirloin because some COOKS literally shudder at the mere mention of anchovies and capers. I thought I had converted most of the pansies on my Italian course where we ate a salty anchovy wrapped around an ice- cold block of butter. Clearly not.
This rustic and chunky dressing is made for meat or fish but after every class I would take the left over sauce and process it finely with oodles of olive oil to make our weekend salad dressing and it is especially good over plum tomatoes. My husband (the bangers and mash or Spur burger man) hates anchovies and capers but he was completely clueless and loved the “very salty dressing” especially if I added some chilli.
Next time you have a braai, serve this as an accompaniment to rump or sirloin steak and even lamb chops.
- 1 teaspoon minced garlic (ok whole garlic cloves are better but I am lazy)
- ½ punnet or 15g Italian parsley
- ½ punnet or 15g mint or basil or both
- 2 tablespoons capers
- 6 anchovy fillets
- 1 tablespoon lemon juice, balsamic vinegar or red wine vinegar ( I used red wine)
- ½ cup olive oil
- 2 tablespoons whole grain mustard
- Roughly chop/whizz the ingredients and add to the oil and vinegar