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This Italian style salsa goes great with grilled lamb and pork, simply spread on toasted bread or as a dip with crudités.
Serve the cutlets with a dollop of remoulade, dressed salad leaves and a squeeze of lemon.
The remoulade goes perfectly well with cold meats, grilled chicken or as a sandwich filler with cold roast meats. I like to drink a chilled Rose from Provence with this dish for a true taste of late summer.