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Watercress salsa verde
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Makes: about 150ml
30g pitted green olives
1 tbsp capers, drained
25g anchovies in oil, drained weight (optional)
25g pack flat leaf parsley, chopped
3 tarragon sprigs, chopped
50g watercress, roughly chopped
1 garlic clove, crushed
2 tsp dijon mustard
1 lemon, zest and juice
75ml extra virgin olive oil
1. Chop the olives, capers and anchovies (if using) quite finely. Add the herbs and watercress to the chopping board and chop these quite finely too. Transfer to a mixing bowl and stir in the garlic, mustard, lemon zest and juice, and oil. Season with plenty of black pepper and a little salt, if needed.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.