Mustard to me is the heart of a good salsa verde, bringing together the green hit of herbs and the saltiness of the capers and cornichons.
Salsa verde is all about balance between salty capers, sharp cornichons, fragrant mint, basil and parsley and some acid from vinegar rounded out with the heat of some Dijon mustard. This version uses more mustard than usual, as I wanted it to be front and centre against the blank canvas of the flatbread and ricotta. If you don’t have time to make the flatbread this is nearly as good on toasted sourdough.