Warrigal greens verde dip with potato chips

Name: Warrigal greens verde dip with potato chips recipe
Yield: 4
Ingredients: 1 eschalot, finely chopped; 1 long red chilli, seeds removed, finely chopped; 4 garlic cloves, crushed; 80ml red wine vinegar; 250ml olive oil; 50g warrigal greens; 250.00 ml flat-leaf parsley leaves; 125.00 ml oregano leaves; 250.00 ml coriander leaves; 1/2 tsp ground pepperberry; Vegetable oil, to shallow-fry; 3 large desiree potatoes (or cassava, if you can source it)

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P25 WARRIGAL GREENS VERDE DIP WITH POTATO CHIPS

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by Nornie Bero

Sep 22, 2022

"This simple green sauce is an easy way to use up all those herbs you have hiding in the fridge, leftover from recipes you have made during the week." – Nornie Bero

1 eschalot, finely chopped
1 long red chilli, seeds removed, finely chopped
4 garlic cloves, crushed
1/3 cup (80ml) red wine vinegar
1 cup (250ml) extra virgin olive oil
1 cup (50g) warrigal greens
1 cup flat-leaf parsley leaves
1/2 cup oregano leaves
1 cup coriander leaves
1/2 tsp ground pepperberry
Vegetable oil, to shallow-fry
3 large desiree potatoes (or cassava, if you can source it)

Method

1.

Place eschalot, chilli, garlic and vinegar in a medium bowl. Whisk in the olive oil, then set aside. Finely chop warrigal greens, parsley, oregano and coriander and add to the bowl. Season with 1 tsp salt flakes and pepperberry.
2.

Meanwhile, half-fill a medium saucepan with oil and heat to 200°C. Finely slice potatoes or cassava on a mandoline, and pat dry with paper towel. In batches, add to the oil and fry for 30 seconds, or until golden brown and crisp. Remove using a slotted spoon and drain on paper towel. Serve with warrigal greens verde dip.

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