About this recipe:A fresh, piquant, and full flavoured salsa. The perfect accompaniment to salads with griddled or BBQ steak, meat and fish dishes.
4 tablespoons white wine vinegar
1 clove garlic, finely chopped
2 tablespoons chopped spring onion or grated sweet white onion
3 tablespoons capers, drained and rinsed
1 teaspoon Dijon mustard
20g flat leaf parsley, finely chopped
15 basil leaves, finely chopped
120ml extra virgin olive oil
salt and freshly ground black pepper
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Method Prep:15min › Extra time:1hr marinating › Ready in:1hr15min
In a bowl, combine the wine vinegar, garlic, onion, capers, mustard, parsley and basil. Gradually add the oil, pouring in slowly, whisking continuously to avoid that oil and vinegar separate. Season with salt and pepper to taste.
Cover with cling film and set aside at room temperature to marinate for 1 to 2 hours.
You can make this 1 day in advance. Keep in the fridge. Take out about 30 minutes before serving and let come to room temperature.