Condiments, herb sauces, Italian salsa verde 1 OLYMPUS DIGITAL CAMERA

1 tablespoon lemon juice

9 flat anchovy fillets, drained, patted dry and minced

½ cup extra-virgin olive oil

1 tablespoon chopped shallot

2-1/2 tablespoons drained, bottled capers (preferably nonpareil) rinsed and finely chopped

6 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh mint

1/8 teaspoon freshly ground black pepper

salt to taste



1. Whisk together lemon juice, anchovy and oil in a small bowl until blended. Stir in shallot, capers, parsley and mint and season with salt and pepper.


NOTE:  Serve with  roasted leg of lamb with Italian anchovy and rosemary marinade and salsa verde.


adapted from Gourmet magazine, April, 2005

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