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WATERCRESS SALSA VERDE

Easy

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.

Ingredients

  • 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

Method

  1. Finely chop the watercress, herbs and capers, then place into a bowl.

  2. Add all other ingredients and mix well.

  3. Serve generously over your perfectly cooked steaks.

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We would like to thank all our wonderful customers that have shopped with us since March 2020 and supported Wellocks during such uncertain times. If you had a subscription with us, our team have already been in touch to let you know what this means for your regular deliveries. Please click here to contact our Chef Support team if you have any questions.

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