Fresh Sauce Vierge: French Flavor Burst!
Sauce Vierge: craft this bright French salsa in minutes. A fresh blend of herbs, lemon, and olives, perfect for elevating seafood and vegetables.
Ingredients
- 5 1/2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tomatoes, seeded and diced into 0.8cm (1/3") cubes
- 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
- 2 anchovy fillets, very finely minced
- 1/2 tsp garlic, very finely minced
- 1 tsp parsley, finely chopped
- 1/2 tsp chives, finely chopped
- 1/2 tsp tarragon leaves, finely chopped
- 1/4 tsp salt
Instructions
- Prepare the vegetables: Seed and dice the two tomatoes into 0.8cm (1/3") cubes. Pit and cut the 12 black olives into strips. Finely mince the 2 anchovy fillets and 1/2 tsp garlic.
- Chop the herbs: Finely chop 1 tsp parsley, 1/2 tsp chives, and 1/2 tsp tarragon leaves.
- Combine ingredients: In a medium bowl, combine the 5 1/2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, diced tomatoes, black olives, minced anchovy fillets, minced garlic, chopped parsley, chopped chives, chopped tarragon, and 1/4 tsp salt.
- Mix and adjust: Stir all ingredients thoroughly until well combined. Taste the sauce and adjust the salt if desired, keeping in mind the saltiness of the food you plan to serve it with.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.