Salsa verde (green sauce)

• tarragon1 small pack of small pack of
• flat-leaf parsley↗2 small packs of small packs of
• wild garlic↗30g g

  (or 2 garlic cloves)

• Dijon mustard↗3 tsp tsp
• small capers↗40g g

  drained, rinsed and roughly chopped

• extra virgin olive oil↗200ml ml
• sherry vinegar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.

2. 2

   Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.

3. 3

   Add the vinegar, little by little, stirring and tasting as you go – trust your palate!