Salsa al dragoncello – tarragon salsa
by GIC Kitchen

Ingredients

Bakery

  • 10g of stale bread, crusts removed, torn into chunks

Oils & Vinegars

  • 5g of red wine vinegar
  • 70ml of extra virgin olive oil

Store Cupboard

  • 1 large egg
  • 3 anchovies
  • 1 tsp capers, finely chopped
  • salt
  • pepper

Salad & Fresh Herbs

  • 30g of tarragon leaves

Fruit & Vegetables

  • 1/2 garlic clove, peeled