Salsa Verde with Persevered Lemons

1 small shallot, minced

1 tablespoon nonpareil capers, finely chopped

½ preserved lemon, homemade or store-bought (such as Mina), seeded and very finely chopped

2 cups fresh parsley leaves, finely chopped

3 tablespoons fresh lemon juice (about 1 lemon), plus more as needed

¼ teaspoon red pepper flakes

Extra-virgin olive oil

Diamond Crystal kosher salt

Freshly ground black pepper

juice, pepper flakes, and % cup olive oil and mix. Season with ¼ teaspoon salt

and ¼ teaspoon black pepper. Adjust with more oil or lemon juice and salt

and black pepper to taste.

NOTE: Once you graduate from Salsa Verde University (which I just founded here

on my couch), there's room to mix and match. Add chopped pieces of any crispy,

crunchy vegetable. I love tossing in some thinly sliced radishes, a handful of dill,

or a vegetable I have overstocked in my fridge. Salsa verde is one big dressing,

and it's happy to welcome other ingredients into the mix.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineMediterranean

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m