These are the leaves I used to make a salsa verde for lunch. The dandelions came from the lawn, just before its first cut of the year; the nettles came from a newly-sprung patch just outside the greenhouse; the rocket had self-seeded in the greenhouse; the sorrel has seeded itself all over the path - my fault for not picking it hard enough last year. In other words, this is the lazy gardener's sauce. Tastes good.
This variation on my basic salsa verde recipe went as follows:
- a small basket of mixed green leaves
- a little red wine vinegar
- two or three anchovies
- some mustard
- olive oil
PS if you are using nettles, you need to blanch them briefly, to defuse the sting: