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Italian Salsa Verde Adapted from Bon Appetit July 2010

Makes 1 cup

1 garlic clove, minced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon packed grated lemon peel
3 1/2 tablespoons fresh lemon juice
3/4 cup good quality EVOO
3/4 cup packed chopped Italian parsley
1 tablespoon capers, drained
2 anchovy fillets, minced

Mix first 5 ingredients in a small bowl. Using the back of a wooden spoon, mash into a paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers and anchovies. Season to taste. Whisk before serving.

Can be made up to six hours in advance; cover and chill. Bring to room temperature and re-whisk before use.

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