Italian Salsa Verde

Ingredientai

1/2 cup firmly packed Italian

parsley leaves, finely

chopped

1/4 cup olive oil

3 T. fresh lemon juice

1 (1 1/2 by 12 inch ) shallot or 2

green onions, thinly sliced

2 T. capers, chopped

1/8 tsp. ground black pepper

Nurodymai

In a small, bowl combine all

ingredients, let stand about 30

minutes. Serve at room tem-

perature with grilled chicken or

fish. Refrigerate leftovers.

Makes about 2/3 cup.