|September 25, 2002|
From Bon Appetit magazine, June 2001
1 C. extra-virgin olive oil
1 C. chopped fresh parsley
1/3 C. chopped fresh chives
1/4 C. drained capers, chopped
2 garlic cloves, minced
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
1/2 tsp. chopped fresh rosemary
1/3 C. fresh lemon juice
Mix all ingredients in medium bowl. Season with salt and pepper. Can be made 1 day ahead; chill. Use at room temperature.
Makes about 1 3/4 cups.
Epicurious Food (c) 2002 CondeNet Inc. All rights reserved.
Excellent with grilled monkfish or any other firm white fish. The River Cafe ladies have a recipe for Salsa Verde which calls for anchovies packed in salt (not oil) and it was at their London restaurant in January 2001 that I first had monkfish with Salsa Verde and fell in love with it. However, I have yet to make a concerted effort to find these specific anchovies as they cannot be found in the typical supermarket.