Mediterranean Green Sauce
For a lovely seafood salad serve with crisp vegetables, hard cooked eggs, and chunks of albacore white tuna.
Yield: Approximately three cups sauce.
1-1/2 c. Olive oil
½ c. Red wine vinegar
1-1/2 c. Parsley, minced
¾ c. California Walnuts, finely chopped
6 T. Onion, minced
6 T. Capers, rinsed, drained and chopped
12 cloves Garlic, minced
1-1/2 T. Anchovies, mashed
Salt and pepper to taste
In bowl whisk oil and vinegar. Mix in parsley, walnuts, onions, capers, garlic and anchovies. Add salt and pepper to taste. Store in sealed container in refrigerator up to three days. Serve at room temperature.