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.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.