Recipe Courtesy of Estate Chef Tod Kawachi
Wash, dry and fresh chop the herbs. Chop the cornichon pickles, garlic and shallots separately. Combine all the ingredients together in a bowl and season to taste with salt and fresh ground black pepper.
Recipe Courtesy of Estate Chef Tod Kawachi
Wash, dry and fresh chop the herbs. Chop the cornichon pickles, garlic and shallots separately. Combine all the ingredients together in a bowl and season to taste with salt and fresh ground black pepper.
