This mint-infused salsa verde from chef April Bloomfield gets a delicious briny hit from salted anchovies, making this an excellent accompaniment to juicy roast lamb.Slideshow:More Mint Recipes
3 salt-packed anchovies—rinsed, soaked and filleted
1 tablespoon drained capers
1/2 small garlic clove
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 cups packed mint leaves
1 1/2 cups packed parsley leaves
Flaky sea salt
How to Make It
In a food processor, pulse the anchovies with the capers and garlic until a fine paste forms. Add the olive oil, vinegar and mustard and pulse to combine. Add the herbs and pulse until finely chopped. Scrape the mixture into a small bowl. Season with salt and pepper and serve.
The salsa verde can be refrigerated overnight.
Salt-packed anchovies can be purchased on amazon.com. We use Agostino Recca brand salted anchovies.
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