Easy

Crudites with carrot top and chervil salsa verde

Name: Crudites with carrot top and chervil salsa verde
Prep time: 5 min
Total time: 5 min
Yield: 375ml
Ingredients: 1 1/2 cups carrot tops, finely chopped; 1 cup chervil, finely chopped; 1/4 cup (50g) capers in vinegar, chopped; 2 garlic cloves, crushed; 2 anchovies in oil, drained, finely chopped; 1/4 cup (60ml) red wine vinegar; 100ml extra virgin olive oil; Crudites (we used turnips, witlof, heirloom carrots, radishes, kohlrabi, asparagus, young garlic and zucchini flowers)

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05m

375ml

Crudites with carrot top and chervil salsa verde

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by Phoebe Wood

Oct 28, 2015

Ingredients (8)

1 1/2 cups carrot tops, finely chopped
1 cup chervil, finely chopped
1/4 cup (50g) capers in vinegar, chopped
2 garlic cloves, crushed
2 anchovies in oil, drained, finely chopped
1/4 cup (60ml) red wine vinegar
100ml extra virgin olive oil
Crudites (we used turnips, witlof, heirloom carrots, radishes, kohlrabi, asparagus, young garlic and zucchini flowers)

Method

1.

To make salsa verde, combine carrot tops, chervil, capers, garlic, anchovy, vinegar and oil in a bowl. Season. Serve on a platter with baby vegetables.

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