WILD garlic season upon us and its possibilities are almost endless.
It blurs the lines between herb and leaf, though its gentle taste means it's perfect raw in a salsa verde and won't blow your head off.
This recipe is so easy to make and goes with all manner of things, from fish to beef and chicken or even to make vegetables more interesting.
Read my blog on wild garlic to get some inspiration on where to find it and if you do use this recipe, let me know. I'd love to see your creations.
Wild Garlic Salsa Verde
- Good bunch of wild garlic
- Handful of parsley
- Half-a-handful of mint
- Teaspoon of capers
- 2 salted anchovies
- Small clove of garlic, minced
- Zest of a lemon (I can't resist adding a little squeeze of the juice too, though purists may frown)
- Glug of good olive oil
- Salt and pepper, to taste
Chop herbs finely. Chop anchovies and capers and add those to herbs. Add the garlic, if you're using it.
Mix all together and add oil to loosen up but not so it's really runny, lemon zest and pepper. Check for seasoning and add salt to taste.
Serve with fish, or with meat. We had it with a dry-aged bone-in sirloin and it was beautiful.