Miss Amelie chef Ben Warhurst shares his recipe for salsa verde

Warhurst will finish up at Miss Amelie next week before taking up a new role at Matilda 159 Domain on March 22.

Salsa Verde

Ingredients

• 2 cloves garlic
• 2 tbsp capers
• 1 tbsp gherkins
• 6 anchovy fillets
• 1 bunch parsley
• 1 bunch mint
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• Seasoning
• Olive Oil
  

Method

Finely chop garlic, capers, gherkins, anchovy fillets, parsley and mint. Combine.

Add wet ingredients and finally, drizzle in olive oil until desired consistency is achieved.

Details:

Miss Amelie,

46 Elgin Boulevard, Wodonga

Phone: (02) 6056 4170

Matilda 159 Domain,

159 Domain Road, South Yarra

Phone: (03) 9089 6668