ITALIAN SALSA VERDE (about ½ cup)
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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