Once you've chopped the handful of herbs in this lovely salsa verde, all you have to do is stir them with a little oil, minced shallot and capers and you're ready to go.
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3/4 cup extra-virgin olive oil
3 tablespoons minced flat-leaf parsley
3 tablespoons minced mint
3 tablespoons minced tarragon
2 tablespoons minced chives
2 tablespoons minced fennel fronds or dill
1 small shallot, minced
1 tablespoon capers, rinsed and finely chopped
1 tablespoon red wine vinegar (optional)
How to Make It
In a medium bowl, whisk together all of the ingredients and season with salt.
The salsa verde can be refrigerated overnight. Bring to room temperature before serving.
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