This Little Pig made a rather glorious error in their fresh veg order this week and requested double the amount of parsley necessary for the delivery run on the weekend. Wooooopsiiiiieee! Luckily, This Little Pig has a fabulous dressing that requires a good amount of parsley and thus in a nutshell, This Little Pig is doing an admirable job getting through a giant fridge full of parsley. This includes making fabulous dressings, salads and omelettes and generally overloading every meal with glorious fresh parsley, not to mention handing zip lock bags of the stuff out to anyone who darkens this Little Pigs door step ("doooooon't forget your bag of paaaarsleeeeeeey").
So what fabulous dressing is this you ask? Well dear piglets, it is a delight that is close to This Little Pig's hearts and you will often see it frequented in our recipes. You can drizzle it on chicken, toss it through warm boiled potatoes with rocket, kalamata olives, fetta & red onion. You can pour lashings over crispy smashed potato (like this coming week's menu) or you can have it on a seared steak with crunchy wedges and green beans. In a nutshell, make this dressing up and become an overnight sensation in the kitchen!
Fresh Salsa Verde:
Creates 2-3 servings:
25g Flat Leaf Parsley
2 tbs Lemon Juice
1 Tbs White Wine Vinegar
1-2 Garlic Cloves
1 Tbs Capers
2 Tbs Dijon Mustard
2 Tbs Olive Oil (good quality please piglets)
1 Anchovy (be brave dear piglets)
Whizz all the ingredients up in a food processor until it becomes only slightly textured, all the while singing the words *Fresh parsleeeeyyyy howww I love theeeeeee* and then taste. If it is a little sharp add more dijon or olive oil or if it is a little boring add a tad more garlic or lemon juice.
And that my dear piglets is a recipe you may keep and use forever and ever amen.
Pour over anything warm that needs a little dash of excitement on it's plate.
Shown below on this week's divine lemon yoghurt chicken with smashed potatoes, oven roasted zucchini, asparagus, cherry tomatoes and fresh salsa verde. Oink!