
Accompaniments
SALSA VERDE
Great with steak, brisket or any cold beef
Blend in a food processor:
15-20 mint leaves
Bunch of parsley or basil
2 anchovies, oil-packed
Zest and juice of 1 lemon
1 tablespoon of capers
1 teaspoon Dijon mustard
Enough olive oil to make a sauce of thick consistency
Taste and correct for seasoning. Salt may not be necessary as the anchovies are salty. Add a bit more lemon juice if you like a sharper flavour.