Rock Samphire Salsa Verde is a modern British recipe for a classic wild greens salsa of rock samphire, spring onions and capers in an anchovy flavoured vinegar, olive oil and lemon juice base. The full recipe is presented here and I hope you enjoy this classic British version of: Rock Samphire Salsa Verde.
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This is a salsa verde made with steamed rock samphire blended with spring onions and capers in an anchovy flavoured vinegar, olive oil and lemon juice base.
Ingredients:
85g Rock Samphire
3-4 Spring Onions
1 dessert spoon Capers
1 tsp vinegar
1-2 tbsp Olive oil
1 tbsp Lemon juice (optional)
Salt and freshly-ground black Pepper (to taste)
2 Anchovies (optional)
Method:
Wash the samphire and cook in a small amount of water for 2-3 minutes in a lidded saucepan. The water doesn't need to cover the samphire, as it will reduce and cook in its own steam.
Remove from the pan and allow to cool. Meanwhile finely slice the spring onions and chop the capers.
When the samphire is cool enough to handle, finely chop it and mix in a bowl along with the onions, capers, vinegar, oil and salt and pepper.
Add the lemon if using, and finely chop the anchovies and mix in thoroughly. That's it! Taste and adjust if needed.
