Recipe information
Yield
makes about 1/2 cups
Ingredients
2
tablespoons finely chopped shallots
1
teaspoon chopped capers
1
tablespoon extra-virgin olive oil
1
tablespoon white wine
2
teaspoons white wine vinegar
1
/4 teaspoon kosher salt
1
/4 cup picked flat-leaf parsley leaves
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Preparation
In a bowl, combine all the ingredients and mix well. Keeps well if refrigerated for up to 3 or 4 days.