Watercress Salsa Verde

Created by Abinger Cookery School in celebration of Surrey Day's Great Surrey Menu, this dish makes a fantastically fresh accompaniment using a range of tasty local produce

Ingredients

• 1 bunch watercress
• 2 cloves garlic
• 3 tsp Dijon mustard
• 40 g small capers, drained, rinsed and roughly chopped
• 200 ml extra virgin olive oil
• 2 tbsp sherry vinegar

Preparation

1. Chop the watercress and garlic, mixing with 1tsp sea salt until very fine
2. Add the mustard and capers and combine.
3. Transfer the mixture to a bowl and stir in the olive oil
4. Add the vinegar, little by little, stirring and tasting as you go - trust your palate!