This strong-flavored green sauce is packed with herbs and very versatile. Good with grilled oily fish, such as mackerel, trout, sea bass or tuna.
Prepare ahead: The salsa can be covered and refrigerated for up to 24 hours; let come to room temperature before serving.
Leftovers can be stirred into hot, cooked pasta for a quick midweek supper. There is no need to heat the salsa, it will be warmed through by the hot pasta.
Preparation Time15 min
Preparation Time - Text15 mins
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party
Five Ingredients or LessYes
Mealdinner, lunch, snack
Taste and Textureherby, salty, sharp, tangy
Type of Dishsauces
- 6 scallions, white and green parts, minced
- 3 tbsp bottled capers, rinsed and chopped
- 4 anchovy fillets in oil, rinsed and minced
- 1 garlic clove, minced
- 3 tbsp chopped parsley
- 2 tbsp chopped basil
- 2 tbsp chopped mint
- 2 tsp Dijon mustard
- 2 tbsp sherry vinegar
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper
Combine the scallions, capers, anchovies, and garlic in a bowl. Stir in the parsley, basil, and mint.
Using a fork, stir in the mustard, then the vinegar. Gradually stir in the oil. Season with salt and pepper.
Transfer to a serving bowl. Let stand for an hour or so to blend the flavors. Serve at room temperature.
2008 Dorling Kindersley