Tuesday, September 23, 2008

Salsa Verde

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 shrimp (prawns), why not try it in a prawn cocktail?


3 cloves of garlic, finely chopped
1 cup fresh parsley, finely chopped
1 tablespoon watercress leaves, finely chopped (optional)
1 tablespoon mixed fresh herbs, finely chopped (basil, marjoram, and a little thyme, sage, chervil and dill)
Coarse salt
4 tablespoons olive oil
Juice of 1-2 lemons
1-2 teaspoons sugar
Black pepper


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.

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