Pickle Salsa Verde
This Pickle Salsa Verde has a sweet and sour kick that makes it perfect for adding to various dishes, such as salads, grilled meats, or sandwiches.
Sherry vinegar can be replaced with red wine, apple cider, or white wine vinegar.
Roughly chop 500 g of pickled cucumbers
Roughly chop 1 bunch of parsley
Transfer the chopped cucumber and parsley to a tall recipient. Add 50 g of spinach leaves
Add 2 tbsp of extra virgin olive oil and ½ tbsp of honey
Add 1 tbsp os sherry vinegar, 1 tbsp of Dijon mustard, and the juice of ½ lemon
Blend with a hand blender until a paste is formed
Adjust seasoning if necessary and transfer to a dish. The pickle salsa verde is ready
Yield 2 cups
Pickled Cucumber500 g
Dijon Mustard1 tbsp
Sherry Vinegar1 tbsp
Extra Virgin Olive Oil2 tbsp