by Karen Small
Salsa Verde just means ‘green sauce’ and is traditionally made with a mixture of garlic cloves, anchovies, capers, fresh basil, mint and parsley. However, there are lots of variations out there and this is a streamlined version made using wild garlic and the only other soft herb in my garden right now which was a mint.
Wild garlic is in season from February through to May. As always with foraging, make sure you’re sure of what you’re picking, and if not, find someone who can guide you. Wild foods are there for everybody to enjoy, not just you, so only take what you need and never remove the bulbs.
This makes a small amount – enough for 1 – 2 people as a spoonful on the side, or as a dressing with a salad or to coat boiled new potatoes. To make more just multiply up.
10 wild garlic leaves
20 small mint leaves
2-3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Finely chop the wild garlic leaves, mint leaves and capers and place in a bowl. Add the olive oil, cider vinegar and mustard and combine. Add a pinch of sugar and then season to taste with sea salt and freshly ground black pepper and adjust as required. Leave to sit for about an hour before serving to allow the flavours to soften.