Ross Geach’s Brassica Salsa Verde
Brassica Salsa Verde
This type of salsa verde is something I came up with as an alternative to having greens as a side dish. You don’t cook any of the veg, they are kept in their raw form, so not only does it taste amazing, but there is an added bonus of getting 100% goodness out of the brassicas. If you have a glut of greens you can make this in bulk by just adding more olive oil, it keeps well in the fridge and you can even freeze it in batches.
In this recipe I’ve used kale, cavolo nero and Kalettes® but you can use any leafy brassica you like. Including rocket, the leaves from broccoli, cauliflower or cabbage. You can make extra and refrigerate, then serve at room temperature.
- 100g leafy brassicas finely chopped (just Kalettes® if you like)
- 2 large garlic cloves diced
- 4 anchovy fillets finely chopped
- 6 tsp capers roughly chopped
- 2 tsp Dijon mustard
- 200ml olive oil
- Crack black pepper
- ½ juice lemon
Leaving the olive oil and pepper until last, mix all the ingredients together in a large bowl.
Pour in the olive oil until you are happy with the consistency of the salsa verde.
Season with black pepper and serve.
We have served this with pan fried hake and baby leeks but it also works really well with pork chops and in tacos.