Salsa Verde

Salsa verde — Italian, not the Mexican kind — is one of those quietly perfect sauces that lifts a piece of plain protein into something memorable. The classic version is a coarse chop of flat-leaf parsley, mint and basil with capers, gherkins, anchovies, garlic, mustard, and good olive oil, sharpened with red wine vinegar or lemon. The technique is restraint: hand-chopped, never blended, so the herbs stay vivid green and don't bruise into a sludge. Adjust acidity carefully — too much vinegar and the sauce turns shouty rather than fresh. Serve room-temperature alongside grilled fish, lamb, roast vegetables, or boiled new potatoes.