WILD SALSA VERDE

This salsa is deep green and makes a wonderful compliment to grilled beef and lamb. The best greens to use are the milder ones like miner’s lettuce and oxeye daisy. Purslane, sheep sorrel, and peppercress also work well. It is also best fresh and tends to oxidize if left too long.

½ cup (125 mL) miner’s lettuce or oxeye daisy tops

3 Tbsp (45 mL) diced white onion

1 Tbsp (15 mL) capers, rinsed and coarsely chopped

salt and pepper, to taste

2 Tbsp (30 mL) sherry vinegar

2 Tbsp (30 mL) fruity Spanish olive oil

MAKES ABOUT 1 CUP (250 mL)

In a bowl, combine the wild greens, onion, and capers. Season with salt and pepper. Cover with the vinegar and olive oil and mix well. Allow to sit for at least 30 minutes. Salsa will keep for 2–3 days in the refrigerator.