La Sauce Vierge: authentic Provençal Recipe

Method2 steps · about 10 min

1. 1

   Step 1: Mix the chopped shallot (1), green onions (2), chives (1/4 cup), quartered cherry tomatoes (1 1/2 cups), halved olives, capers or prepared caper berries, chopped basil (1/2 cup) and roasted pine nuts (3 tbsp) with 3/4 cup olive oil in a bowl.

   Uses 1 shallot, finely chopped · 2 green onions, finely chopped · 1/4 cup chives, finely chopped · 1 1/2 cups cherry tomatoes, quartered · 1/3 cup pitted Niçois or Kalamata black olives, halved · 2 tbsp capers or caper berries · 1/2 cup basil, finely chopped · 3 tbsp roasted pine nuts

2. 2

   Step 2: Finely grate the lemon (1) zest into the mixed sauce. Squeeze in the same lemon’s juice through a strainer to catch the seeds, then stir. Serve, or make a couple of hours ahead and keep refrigerated while the flavours develop.

   Uses Mixed sauce vierge · 1 lemon, zest and juice