2 cloves garlic, peeled

1 handful of capers

1 handful of pickled milkweed cloves (Gourmet Sauvage)

Pickled gherkins

1 small can anchovy fillets, well rinsed

2 cups (500 ml) arugula

2 cups (500 ml) baby spinach

1 cup (250 ml) kale

Mixed herbs (basil, parsley etc.)

1 tablespoon (15 ml) Dijon mustard

3 tablespoons (45 ml) cider vinegar

3/4 cup (180 ml) cold-pressed extra virgin olive oil, or to taste

Salt and pepper

In a food processor, purée all the ingredients until smooth. Season with salt and pepper.

Serve as a garnish on fish, chicken, lamb, or pasta.

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