Toasted Almond and Parsley Salsa (Kathleen Daelemans) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 shallot, minced |
2 tablespoons red wine vinegar |
coarse-grained salt |
2 tablespoons capers, rinsed and chopped |
1 cup flat-leaf parsley, finely chopped |
1/2 cup sliced toasted almonds |
1 tablespoon, plus 1 teaspoon extra-virgin olive oil |
Directions:
1. Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand 30 minutes or as long as time permits. Add the capers, parsley and almonds. Toss until well combined. Add olive oil. Taste and adjust seasonings. Serve immediately.
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