Salsa Verde

             This strong-flavored green sauce is packed with herbs and  very versatile

scallions, white and green

parts, minced

3 tbsp bottled capers, rinsed

and chopped

4 anchovy fillets in oil, rinsed

and minced

1 garlic clove, minced

3 tbsp chopped parsley

2 tbsp chopped basil

2 tbsp chopped mint

2 tsp Dijon mustard

2 tbsp sherry vinegar

1/2 cup extra virgin olive oil

salt and freshly ground black pepper

makes 4 servings -prep 15 mins

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Prepare ahead The salsa can be covered and refrigerated for up to 24 hours; let come to room temperature before serving.

1.

Combine the scallions, capers,anchovies, and garlic in a bowl.

Stir in the parsley, basil, and mint. 

2

Using a fork, stir in the mustard, then the vinegar.

Gradually stir in the oil. Season with salt and pepper. 

3

Transfer to a serving bowl. Let stand for an hour or so 

to blend the flavors. Serve at room temperature.

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Good with grilled oily fish, such as mackerel, trout, sea bass or tuna.

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Leftovers can be stirred into hot, cooked pasta for a quick midweek

supper. There is no need to heat the salsa, it will be warmed through by

the hot pasta.