Parsley Dressing

The Complete Book of American Fish and Shellfish Cookery, 1984

10 minutes — 2 cups Print RecipeEmail Recipe

Ingredients

2	cup	parsley (minced)
1⁄4	cup	basil (minced)
3	clove	garlic (minced)
1⁄4	cup	anchovies (chopped – about 1 small can with oil)
1⁄4	cup	pimiento (chopped)
3	tablespoon	capers
3	tablespoon	olive oil
2	tablespoon	wine vinegar
		pepper (to taste)

Mix all ingredients thoroughly and let stand for at least 4 hours, serve as a garnish with hot or cold fish.

Will keep refrigerated for about 2 weeks.