An enticing salad prepared with fresh marron and a zesty salsa verde.


  • Salsa Verde

  • 1 1/2 cups Italian Parsley

  • 1 cup Chives

  • ½ Cup Thyme

  • ½ cup Rosemary

  • 1 cloves Crushed Garlic

  • 2 Tbsp Capers

  • 5 Anchovies

  • Olive Oil

  • Red Wine Vinegar

  • Salad

  • 6 Marron (200 g)

  • 1 Spanish Onion

  • ½ cup Salsa Verde

  • 300 g Baby Cos

  • 1 Fennel Bulb

  • Seasoning


  • 1.

    Submerge marron into salted, boiling water. When cooked, refresh in ice water to stop the cooking process. When cooled, remove the shell to expose the meat.

  • 2.

    To make Salsa Verde roughly chop the herbs and blend them with the remaining ingredients so make a smooth, tasty blend.

  • 3.

    To serve, toss the salad ingredients with the salsa verde and arrange on a large white plate. Garnish with the marron meat and drizzle with remaining sauce.

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