A delightful salsa. Bright, juicy, nutty and fresh – the perfect accompaniment to steak and potatoes, à la Molly Baz, and the leftovers make exquisite cheese on toast.
12 spring onions
1 tbsp capers
1 tbsp Dijon mustard – either smooth or wholegrain
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
small bunch chives, for garnish
Korean Chili Flakes, for garnish
Toast the walnuts in an oven preheated to 150°C for 10 – 15 minutes, until fragrant. Allow to cool, then chop roughly.
Heat 2 tbsp of olive oil in a frying pan over medium heat, add the spring onions and cook until darkened. Remove and allow to cool, before chopping into inch long pieces.
Finely chop the cornichons and capers.
In a small bowl whisk together the mustard and red wine vinegar, then add the remaining 2 tbsp of olive oil. Once it is smooth and emulsified add the spring onions, walnuts, cornichons and capers. Taste and adjust seasoning. You may need to add a pinch of sugar to combat the mustard.
Serve over dish of choice, and garnish with chives and Korean Chili Flakes if you so desire.