Warm Summer Salad with Salsa Verde
For the Salsa Verde:
5 Anchovy Fillets, chopped
1 Small handful Pickled Gherkins, chopped
1 Small handful Capers, chopped
2 Garlic Cloves, peeled and chopped
2 Big handfuls Flat Leaf Parsley, leaves picked
1 Bunch of Fresh Basil, leaves pickedy
1 Handful Fresh Mint, leaves picked
1 tbsp Dijon Mustard
3 tbsp Red Wine Vinegar
8 (ish) tbsp Top Quality Extra Virgin Olive Oil
Maldon Sea Salt and Fresh Black Pepper
Place the first seven ingredients in a food processor (the small ones are great!) whizz on a pulse setting as you don’t want them pulverised!
Add the mustard, red wine vinegar and olive oil whizz again briefly to combine.
Add Maldon salt and pepper to taste!
Dare you not to eat it straight off a spoon, it is so amazing!
For the Warm Salad:
2 Big Handfuls of Jersey Royals cut in half if they are big.
1 Big Handful Asparagus, cut in half
3 Big Handfuls of Fresh Peas
Bring a large pot of salted water to the boil, add the potatoes.
Simmer rapidly for 10-15 mins checking if they are nearly cooked.
When the potatoes are just about done, add the asparagus and peas for about 2 mins.
Drain it all and leave until it is nice and dry.
Add to a big bowl and wait for it to cool slightly before adding the salsa verde.
This salad is totally amazing with sea bass!
Serve with the lush Warm Salad and a nice glass of crisp white wine!