This salsa is great drizzled over roasted vegetables, seared fish, chicken, or grilled polenta.
Ingredients:
1 shallot
2-3 tablespoons red wine vinegar
sea salt
1½ tablespoons capers
2 salt-packed anchovies
1 cup finely chopped parsley
2 tablespoons chopped chervil
¾ cup olive oil
½ cup toasted almonds
Directions:
1. Dice the shallot fine and cover with red wine vinegar. Add a good pinch of salt and let macerate for 20 minutes.
2. Meanwhile, rinse the capers and soak them for 5 minutes. Drain and chop coarsely. Rinse the anchovies, remove their fins and backbones, and chop the fillets.
3. Mix together the chopped herbs, capers, anchovies, shallots, and vinegar. Add enough olive oil to reach a saucy consistency. Chop the almonds very fine and add to the salsa, mixing thoroughly.
Makes about 1½ cups