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Friday, September 08, 2006

Connie Onnie’s Salsa Dressing

Connie Onnie’s Salsa Dressing

This dressing is great served with grilled meats or fish. You can make it by hand or use a small food processor, blitzing with oil first!

You will Need
½ cup parsley leaves 1tbsp small capers
½ cup basil leaves ¼ cup snipped chives
½ cup mint leaves 1 spring onion
¼ cup chervil leaves 4 fluid oz virgin olive oil
¼ cup tarragon leaves 1tsp whole grain mustard
3 cornichons Zest & Juice of 1 Lemon

Prep the Herbs
Supermarket herbs are usually sold washed but those bought in the farmers market will probably contain the odd twig or insect! Fill a deep bowl with cool water and plunge the herbs, holding the stalks. Drain in a colander; gently pat them dry in a tea towel before chopping.

Roughly chop parsley, basil, mint, chervil & tarragon
Roughly chop cornichons and capers
Put in a bowl with chives, spring onion, oil, mustard lemon zest and mix together
Stir in lemon juice and season to taste
Leave the salsa to sit for at least 30mins at room temperature for the flavours to develop


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