Tarragon and Green Onion Salsa Verde
Tarragon is a perennial and is among the first herbs to push through during the spring thaw. You’ll have plenty to harvest by the time your green onions are ready.
Ingredients
- 6 anchovy fillets
- 6 green onions finely chopped
- 2 tbsp capers rinsed and finely chopped
- ¼ cup white wine vinegar
- ¾ cup parsley chopped
- 3 tbsp tarragon leaves chopped
- ⅓ cup extra-virgin olive oil
- pinch salt
- pinch freshly ground black pepper
Instructions
- Using chef’s knife, finely chop anchovy fillets. Using side of knife, work into a paste and add to small bowl; stir in onions, capers, vinegar, parsley, tarragon and oil.