1/2 cup cored and finely chopped green
bell pepper
3 tbsp finely chopped fresh parsley
3 tbsp tiny capers
2 scallions, finely chopped
1/4 cup good-quality olive oil
3 tbsp red or white wine vinegar
salt and freshly ground black pepper
Method :
In a small serving bowl, mix all the
ingredients. Season to taste. Serve cold. The sauce can be
refrigerated, covered, for up to 24 hours.
Makes about 1 cup
This piquant sauce enlivens a wide
variety of roasted foods. Made from capers, green bell pepper,
parsley, and scallions, it goes particularly well with cold roast
beef and
Salt Encrusted Roasted Shrimp.
