Apple and Tarragon Salsa Verde
Photography by Aaron McLean.
Salsa verde and apples are both classic accompaniments to roast pork so why not combine them and make a rustic sauce bold enough to cut through the richness of the meat?
INGREDIENTS
2 tablespoons olive oil
1 small red onion, finely chopped
2 cloves garlic, crushed
1 teaspoon dried tarragon
2 apples, peeled and diced 2 cm
1 tablespoon capers, chopped
2 tablespoons finely chopped gerkins
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon white wine vinegar
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Heat the olive oil in a sauté pan and cook the onion, garlic and tarragon until the onion is soft. Add the apples and cook for a few minutes until just tender but still holding their shape.
Cool. Combine all the remaining ingredients in a bowl and season. Fold in the apple mixture and the parsley. Serve at room temperature. Makes 1 cup
Menu: Serve with Roast Pork Belly, Gnocchi Alla Romana, Fennel, Radicchio and Apple Salad with Red Wine Dressing and finish with Espresso Flans.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.