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
Preparation
In a bowl, combine all the ingredients and mix well. Keeps well if refrigerated for up to 3 or 4 days.
