Chive & shallot salsa verde
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is my go to salsa verde when I want something bright and fresh but don't have much time. It comes together in just ten minutes of prep, which makes it perfect for weeknight dinners or last minute entertaining. The shallots and chives give it a lovely gentle onion flavor that's way more refined than anything from a jar, and the fresh tarragon adds this subtle aniseed note that feels a bit fancy. What I love most is that shallots are packed with antioxidants and prebiotic fiber, so you're getting something genuinely good for you alongside pure deliciousness. Jersey Royals add a wonderful earthy sweetness that balances the acidity of the lemon beautifully.
Ella x
Ingredients
- 1shallot(small shallot, peeled)
- ½unwaxed lemon
- 1 pinch/essalt
- 3 tbspextra virgin olive oil
- 20 gramschives(pack chives)
- 20 gramstarragon(pack tarragon)
- 1jersey royals(Potatoes (optional), to serve)
Detail level
Instructions
- 1
Finely chop the shallot; put in a small bowl. Zest and juice ½ unwaxed lemon, then pour ½ of the juice over the shallot with a pinch of salt; set aside. In another bowl, whisk the remaining lemon juice and the zest with the extra virgin olive oil until smooth. Finely chop the chives and tarragon, then add to the oil mixture with the shallot; season. Drizzle over warm potatoes.
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