This wild garlic salsa verde is absolutely beautiful! Packed with punchy flavours from the capers and cornichons, as well as all those beautiful greens, this vegan salsa recipe is just perfect for spring.
Ramsons or wild garlic have been a staple on the blog over the last month, but like all good things these healthy greens are coming towards the end of their season. Wild garlic loves a shady and damp environment, but with temperatures cranking up they’ll only be good for a little bit longer, so go get picking ramsons ASAP!
My wild garlic salsa verde is packed with vibrant flavours – parsley, mint, mustard, capers and a good whack of red wine vinegar, but to make it super green and extra delicious, it’s got big handfuls of wild garlic leaves too. A traditional salsa verde would also have anchovies in but as my wife Bea is veggie, I skipped them to make a vegan salsa recipe. All the big bold flavours mean that this salsa still packs a great punch!
It’s a really versatile salsa that works with tons of different ingredients. Try it drizzled on barbecued aubergines, asparagus or peppers. Alternatively, if you don’t fancy keeping things vegan, it goes wonderfully with grilled fish or meat (such as right here). Either way, the best thing about this vegan salsa recipe is that it can be enjoyed by everyone, vegans and omnivores included! Hope you like and I’d love to hear what you try it out with in the comments! x
Makes a big bowl full
Ingredients 1 handful chopped capers, 1 handful chopped cornichons 1 handful (each) mint & parsley leaves, chopped 2 handfuls wild garlic leaves(1), chopped 1 tbsp dijon mustard 2 tbsps red wine vinegar 80ml Extra-virgin olive oil
Method
Combine all the dry ingredients in a bowl. Stir through the mustard. Slowly stir in the vinegar. Then begin adding the olive oil. Start very slowly at first and gradually increase the pace once you’ve added half the oil. Taste and season with salt and pepper. Enjoy!
Useful tips
(1) You can easily tweak this wild garlic salsa verde once the season has passed, just swap out the ramsons / wild garlic for fresh basil leaves.
