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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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Important Update

It's with a heavy heart we will be closing our doors on Saturday 11th September. 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 currently have 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.

We apologise for any inconvenience this causes and welcome you to shop with our brilliant sister company Abel & Cole, who deliver fresh and delicious organic fruit, vegetables and much more straight to your doorstep. If you've enjoyed our masterclasses and are looking to continue developing your skills in the kitchen, discover our other brilliant sister company Belazu's fantastic range of masterclasses.

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