Apple and Tarragon Salsa Verde

, from Issue #47. August, 2015
Photography by Aaron McLean.
Apple and Tarragon Salsa Verde

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?


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


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 RomanaFennel, Radicchio and Apple Salad with Red Wine Dressing and finish with Espresso Flans.