Sauce Vierge (fresh French sauce / salsa)

Name: Sauce Vierge (fresh French sauce / salsa)
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 (Note 1); 12 black olives (, pitted and cut into strips (Spanish, kalamata, or other); 2 anchovy fillets (, very finely minced (Note 2); 1/2 tsp garlic (, very finely minced); 1 tsp parsley (, finely chopped (Note 3); 1/2 tsp chives (, finely chopped (Note 3); 1/2 tsp tarragon leaves (, finely chopped (Note 3); 1/4 tsp salt; 1/4 tsp black pepper

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RecipeTin Eats

Total Time

10 minutes

Prep Time

10 minutes

Rating

(9)

Ingredients

4 servings

5 1/2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tomatoes (, seeded and diced into 0.8cm (1/3") cubes (Note 1)
12 black olives (, pitted and cut into strips (Spanish, kalamata, or other)
2 anchovy fillets (, very finely minced (Note 2)
1/2 tsp garlic (, very finely minced)
1 tsp parsley (, finely chopped (Note 3)
1/2 tsp chives (, finely chopped (Note 3)
1/2 tsp tarragon leaves (, finely chopped (Note 3)
1/4 tsp salt
1/4 tsp black pepper

Beginner Gluten-Free Healthy Quick and Easy ...

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Preparation

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Step 1

Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).

Step 2

Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you'll lose the freshness!