Change up the sauce

Preserved lemon salsa verde SERVES 6 PREP TIME 10 MINUTES 1 cup flat leaf parsley leaves, chopped finely 10 mint leaves, chopped finely 1 garlic clove, chopped finely 3 anchovy fillets, chopped finely 2 tablespoons capers, chopped finely 1 tablespoon chopped preserved lemon rind 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1/3 cup (80ml) extra virgin olive oil Combine ingredients in a small bowl; stir to combine. Season with freshly ground pepper. Sauce gribiche SERVES 6 PREP TIME 25 MINUTES 1 cup (300g) good quality mayonnaise 2 hard-boiled eggs, peeled and grated 2 tablespoons baby capers, rinsed and drained ¼ cup curly parsley, chopped finely ¼ cup cucumber pickles, chopped finely 1 tablespoon pickle juice Combine ingredients in a small bowl; stir to combine. Season with sea salt flakes…

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The Australian Women's Weekly (Digital) - 1 Issue, April 2022

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