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Salsa Verde

(added to oysters on the grill)

Salsa Verde

Serves 6–8


2 cloves fresh garlic, peeled and minced
2 lemons, zested and juiced
1 teaspoon capers, minced
5 anchovy fillets, minced
1 bunch fresh tarragon, minced
1 bunch fresh flat-leaf parsley, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/2 cup of fine olive oil
Salt and fresh cracked black pepper


Combine all the ingredients in a bowl except the salt and pepper; mix well. Season with salt and pepper. Add 1 teaspoon salsa to the oysters while grilling, right after they pop open.


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