Traditional Salsa Verde
Back to Oysters with Salsa VerdeCooking
Step 1 of 8
1 of 8
Finely chop the parsley and the chives.
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What you are cooking with
- 40 g Flat-leaf parsley leaves
- 8 g Chives
- 5 g Garlic, 1 small clove, minced to a paste
- 20 g Shallot, 1 small, finely diced
- 20 ml Sherry vinegar
- 10 ml Fresh lemon juice
- 120 ml Extra virgin olive oil
- 1 tsp Dijon mustard, optional, for stability
- 0.5 tsp Flaky sea salt
- to taste Freshly cracked black pepper