zoom

    Save to your scrapbook

    Watercress salsa verde

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Watercress salsa verde

    • Gluten Free
    • Preparation time: 15 minutes
    • Total time: 15 minutes

    Makes: about 150ml

    Ingredients

    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

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    5 stars

    Glossary