Salsa Verde
With a salty kick from the capers and anchovies, this salsa is a suitable condiment for mildly sweet seafood like scallops, flounder, and halibut.  It can also be served slightly warm as a dip for vegetables like fennel, carrots, cauliflower and peppers or spooned over baguette slices for a quick bruschetta.
Ingredients
- 3 tablespoons finely chopped shallots
- 2 tablespoons chopped chives
- ½ cup chopped mint
- ½ cup chopped Italian parsley
- 1 tablespoon finely minced anchovies
- 1 tablespoon capers
- Zest and juice from 1 lemon
- ½ teaspoon freshly ground black pepper
- ½ cup plus 1 tablespoon extra virgin olive oil
Instructions
- Combine all ingredients in a mixing bowl and stir to combine.
- Serve immediately or cover to keep in refrigerator up to 1 week.
- Bring to room temperature before serving.
Variations
To serve over grilled scallops:
Brush scallops with olive oil and sprinkle with sea salt and pepper. Grill scallops without, the grill lid, over high heat (400 to 500 ËšF) for 4 to 5 minutes or just until scallops are opaque, turning once. Serve with Salsa Verde. Garnish with fresh chives.
Time: 25 minutes
Yield: 1 cup
