The Food Lab: Better Home Cooking Through Science

(Nandana) #1

¼ cup finely minced fresh parsley
¾ cup extra-virgin olive oil
1 tablespoon honey
4 anchovy fillets, finely minced
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
Kosher salt and freshly ground black pepper


Press the capers between a double layer of paper towels to
remove excess moisture. Finely chop and transfer to a large
bowl. Add parsley, olive oil, honey, anchovies, and garlic
and whisk to combine. Season to taste with salt and pepper.

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