A piquant salsa made with mint, parsley, capers, anchovies, mustard and olive oil.
Remove the leaves from the parsley and mint and chop finely. Use the chef's knife to slice through the herbs to prevent damaging and bruising the herbs.
In a pestle and mortar pound the garlic and anchovy fillets together until you have a smooth paste. Add the chopped herbs, mustard and olive oil and mix well. Check the seasoning and add a pinch of salt if necessary.
«A versatile salsa that goes well with grilled meats as well as any type of fish.»