Salsa Verde (with leftover beef wellington)

I know this is probably hard to hear, but we had leftover beef wellington. I guess I just made too much. And the puff pastry had become wet and soggy, so I took the meat out and looked at it. Not bad, I thought, but how can we eat it?

Simple.

I made the most amazing salsa verde ever, whipped up a frivolous salad et voila!

Here’s how I made the deliciously easy salsa verde:

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and parsley, of course

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expertly stripped of the stalks by Boyfriend 🙂

Put the caper berries (that are oh so much better than simple capers), dijon mustard, olives (I used taggiasche, aka cailletier, a very very tasty Italian type) and parsley into the blender. If the mix is too dry, add some very high quality olive oil carefully until you reach the right texture.

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And it’s ready! All you have to do now is spread it on your leftover beef (in our case, wellington) and enjoy it with some pine nut salad

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