I like to always make sure I have a jar of this in the fridge. It goes with so many different dishes, whether it be pork or fish. You may notice it across a few of our recipes. Its super simple, easy and quick to make and you’ll probably always have the ingredients in stock.
Ingredients
- Cavolo Nero, finely sliced and chopped
- Kale, finely sliced and chopped
- Kalettes, chopped
- Parsley, finely chopped
- Mint, finely chopped
- 1 large garlic clove, finely chopped
- 140g capers, drained and chopped
- 1 heaped teaspoon Dijon mustard
- 300ml olive oil
- Juice of one large lemon
- 5 anchovy fillets (optional, just remember to replace with sea salt)
Method
- Get a large mixing bowl, and with your prepped ingredients, throw them all in together, it doesn’t matter what order, and mix really well with a spoon. You can add extra olive if needed until you reach your desired consistency.
