Introduction – Salsa verde is a the epitome of summer Mediterranean dining and it’s punchiness can pep up any dish or salad.
Food focus – Wild garlic is full of antioxidant flavonoids which protect against oxidative and antibacterial oils.
INGREDIENTS (serve 1)
For Salsa verde
25g flat leaf parsley
25g wild garlic
1 tbsp red wine vinegar
85ml extra virgin olive oil
40ml lemon rapeseed oil
2 bulbs of chicory - leaves separated
150g Jerusalem artichoked - sliced
100g baby plum tomatoes - halved
1 tsp cider vinegar
Prepare the salsa verde by pureeing all the ingredients in a food processor until smooth. Season to taste.
Preheat the oven to 180c/ 350F / Gas mark 4 and roast the artichokes for 20 – 25 min until tender.
Reduce the heat to 160c/ 300F/ Gas mark 3 and slowly roast the tomato halves for an hour until dehydrated.
Heat a large deep pan and bring water to a rolling simmer. Add 1 tsp vineger
Crack an egg into a small bowl.
Stir the water with a wooden spoon and create a vortex.
Pour the egg into the vortex.
Allow the egg to poach for a couple of minutes and then remove with a slotted spoon. Repeat with the other egg.
Arrange the chicory, roasted artichokes and tomatoes, on a plate.
Top with the poached eggs and spoon over a couple of spoons of the salsa verde.