Marthas Salsa Verde
Ingredients
- 1/4 cup finely chopped shallot
- 2 tablespoons white vinegar
- 3/4 cup extra-virgin olive oil
- 4 anchovy fillets, chopped
- 2 tablespoons capers, rinsed and coarsely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon coarse salt, plus more to taste
- 2 1/2 cups fresh parsley leaves, chopped
- 1/4 cup fresh tarragon leaves, chopped
- 1 teaspoon lemon zest
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