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WATERCRESS SALSA VERDE
This fresh and zingy salsa verde by resident chef Leigh Myers is perfect to serve with freshly cooked Himalayan salt-aged British steaks from our butchers R&J Yorkshire's Finest.
- 80g watercress
- 6 Boquerones marinated anchovy fillets
- 2 tbsp capers
- 1 garlic clove
- 1 lemon, juiced
- 1 handful parsley
- 1 handful mint leaves
- 2 tbsp Dijon mustard
- 8 tbsp olive oil
- salt and pepper
Finely chop the watercress, herbs and capers, then place into a bowl.
Add all other ingredients and mix well.
Serve generously over your perfectly cooked steaks.