Salsa Verde
Jay Williams - Head Chef - The Wheatsheaf, Farnham
Preparation Time 15 mins
Cooking Time n/a
Serves n/a


25ml sherry vinegar
100ml cold pressed rapeseed oil
6 anchovy fillets
3 cloves of garlic, chopped
12 capers

1 handful chopped parsley
1 handful chopped coriander
2 sprigs chopped mint
2 sprigs chopped tarragon
1 sprig chopped basil


1. Blitz the capers, garlic and anchovies in a food processor or pestle and mortar.
2. Add the vinegar and oil.
3. Stir in the chopped herbs and season.

This salsa is the perfect accompaniment with fish or lamb.
We currently use it on our prawn and tuna salad
Head Chef Jay Williams 

The Wheatsheaf
19 West St, Farnham,
Surrey GU9 7DR 

01252 717135 

Opening Hours 
11:00 am - 11:00 pm
Recipient's email
Add a personal message (optional)
Security check
TLAS Response