Ingredients
Method 1 kg Pork Belly bunch of Flat-leaf parsley bunch of Mint bunch of Basil 1 tablespoon Caper 1 teaspoon Mustard Extra Virgin Olive Oil white wine vinegar 1 small Jar of mustard fruit mixed Lettuce leavesDescription
Salsa VerdeIn A Food Processor Or By Hand Chop The Capers, 1/3 Of A Clove Of Garlic And All The Herbs. Add The Mustard, A Splash Of Olive Oil, The White Wine Vinegar And Salt & Pepper To Taste. Mix Them All Together Until You Have A Thick Green Paste.
LifeStyle FOOD
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