CAPER SALSA Verde

Ingredients & Quantity

• 3 tablespoons Ishka Farms Caper in Sea salt
• 1/2 cup packed fresh flat-leafed parsley leaves
• 1/3 cup extra-virgin olive oil
• 2 tablespoons chopped shallot
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chopped garlic
• 1 tablespoon red-wine vinegar

How to Prepare

1. In a small bowl soak in water to cover by 2 inches for 15 minutes and drain.
2. In a food processor combine all ingredients except vinegar and finely chop.
3. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.