This is a lovely, spicy, warm flavored sauce that can be adapted by adding other ingredients. I often stir in hard-boiled eggs or bread crumbs soaked in vinegar, which adds different textures.
Serve with fish, cooked meats, cheese and salads.
2 1/2 cups mixed mustard greens (red or yellow), washed and roughly chopped
1 clove garlic, crushed
2-3 tbsp white wine vinegar or herb vinegar
1/3 cup olive oil
Salt and freshly ground black pepper
Put the mustard leaves and garlic into a food processor and blend with 2 tsp vinegar. With the processor still running, add the olive oil in a slow stream, season to taste, then add the remaining vinegar if required.
Reprinted with permission from Jekka's Herb Cookbook by Jekka McVicar, Firefly Books 2012.
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