This Salsa Verde recipe, was crafted specially for us for #NoMowMay by Chef Amandine Faligant. It celebrates the fresh flavours of common wild greens found in lawns & meadows when given the chance to grow.
WHAT YOU’LL NEED..
Makes a 250g jar (approx)
- 40g blanched Nettle leaves
- 50g Common Sorrel leaves
- 40g Self-heal shoots
- 80g Wild Garlic stems (You can use either Three Cornered Leek or Ramsons)
- Pinch of sea salt
- Irish rapeseed oil
- 2 tbsp capers (we used capers made from wild garlic seeds)
WHAT TO DO WITH IT ALL..
- Blitz everything together in a blender while slowly adding oil to create an emulsion (or to your desired consistency).
- TIP: Make sure to wear gloves when picking the nettles. To blanch the leaves, first bring a pan of water to the boil. Then plunge the leaves into the water for a few seconds to get rid of the sting. Set them aside to cool before using in this recipe.
AMANDINES SERVING SUGGESTIONS…
- Serve this Salsa Verde with any fish dishes – a classic!
- Mix through a tray of roast potatoes just before serving.
- Use as a salad dressing.
- Drizzle over pizza after baking for an extra pop of colour & flavour.
Use our lawn foraging guide here to boost your confidence on collecting the right greens to make this recipe. We hope you enjoy foraging for & making our #NoMowMay Salsa Verde!