This is what we make to go with the salmon and boiled potato dinner we have for Christmas! It's amazing on the fish, and just as finger-licking on the potatoes! All around wonderful meal!
2 cloves garlic, pressed
1 heaping TBLS capers
3 spicy gherkins
6 anchovy fillets (or whatever is left if you are making this with Favorite Salmon)
1 bunch flat leaf parsley leaves
1 bunch fresh basil leaves
1 bunch fresh mint leaves
1 TBLS Dijon mustard
3 TBLS red wine vinegar
1/2 C olive oil
Sea salt and pepper to taste
Put everything into your blender except for the olive oil and slowly drizzle that in as it is blending.
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/salsa-verde/#lC7vSxKj0ho82pIT.99