Marie-Soleil Michon’s Milkweed Salsa Verde

Ingredients

• • 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