Salsa verde is a vibrant green sauce which is traditionally served with chicken, pork and grilled fish. Once made it can be covered and stored in the fridge for 2 days.
Some herbs can be very powerful when put into a salad so think about quantities of each before you start. This is my delicious herb salad recipe.
Prep: 20 mins Cooking: 25-30 mins Serves 4
Per serving: 625 calories, 42g protein, 35.1g fat, 10.6g saturated fat, 0.93g salt
Contains a over a third of your RDA of vitamin C and folic acid and counts for 1 of your 5-A-DAY
For the salsa verde:
25g/1oz flat leaf parsley
25g/1oz fresh basil leaves
2 garlic cloves peeled and crushed
1 boiled egg
25g/1oz fresh white breadcrumbs
15ml/1tbsp white wine vinegar
15ml/1tbsp capers, drained
60ml/4tbsp olive oil
a pinch of salt and a grind or two of black pepper
For the creamy mash:
700g/1 1/2lb Maris piper potatoes
For the chicken:
4 chicken breast fillets
a little olive oil
For the salad dressing:
45ml/3tbsp olive oil
5ml/1tsp lemon juice
salt and freshly ground black pepper
For the salad:
15g/1/2oz flat leaf parsley leaves
15g/1/2oz fresh mint leaves
10 basil leaves
10 fresh young thyme sprigs
10 sprigs of tarragon
10 sprigs of fresh dill
1 long red chilli, deseeded and finely diced
1/4 cucumber sliced into strips using a vegetable peeler
To make the salsa verde: put the parsley, basil and crushed garlic in a food processor and blend on the pulse setting until a paste forms. Add all remaining ingredients and pulse again until a uniform sauce is formed. Taste and season accordingly. Transfer to a bowl, cover and chill until required.
To make the potatoes: cut the potatoes into even sized chunks. Place in a large pan, cover with cold water and add a good pinch of salt. Bring to the boil, then simmer gently for about 15 mins. They are ready when you can easily slit a knife through the potatoes. Drain the potatoes, then return to the pan to a low heat to evaporate excess moisture. Mash well with masher or fork, keep the heat going under that pan until they are thoroughly smooth. Season well, add the butter and mix in roughly. Add the milk and beat continuously over the heat until mixture starts to bubble. Remove from the heat, taste and season again if necessary. Keep warm.
To cook the chicken: Heat a griddle pan until hot. Drizzle a little oil over the chicken, and season with salt and pepper, rub all over the chicken. Turn the heat down then add the chicken and cook for 10-15 mins, turning once or twice until the chicken is nicely charred on both sides but cooked through in the middle – there should be no sign of pink juices.
To make the herb salad: first make the dressing: Put into a screw top jar and shake very well leave to one side. Next place the watercress and herbs in a bowl, tearing them as you add them. Next add the chilli and cucumber. Just before serving add the dressing and toss to mix.
To serve: place a mound of mash on each plate, spoon a little salsa verde to one side,then lay the chicken breast in the middle of the sauce. Finally place a heap of salad next to the chicken. Serve straight away.