Swine & Sea — French Salsa Verde with Capers — French Creole Recipe

French Salsa Verde with Capers

Fish and beef provide dishes with a richness that can only be balance with a nice hit of acid. Traditionally a nice wine or a salsa verde have always provided that acid balance. Salsa verde can be stored in an airtight container for a couple of weeks and develop over time.

Recipe

  • 1 bunch

    Italian flat leaf parsley , de-stemmed

  • 1

    garlic clove

  • 2

    anchovy filets

  • 1 tsp.

    capers , drained

  • 1 tsp.

    Dijon mustard

  • ⅓ cup

    olive oil

  • 1 Tbsp.

    red wine vinegar
  • Kosher salt
  • freshly ground black pepper
    Step 1

  • In a blender, place all of the ingredients and blend until smooth.

    • Step 2

  • Store the salsa verde in an air-tight container.