Salsa Verde with Tarragon and Chervil

1. 1

   In a small bowl, combine the chopped red onion with the vinegar and a pinch of salt.

2. 2

   Let stand for 10 minutes.

3. 3

   Meanwhile, in a small bowl, cover the capers with warm water and let stand for 10 minutes.

4. 4

   Using a slotted spoon, transfer the capers to a work surface and finely chop them.

5. 5

   In a medium bowl, combine the olive oil with the lemon juice, lemon zest, garlic, parsley, chervil, tarragon and chives.

6. 6

   Drain the onion, squeezing out any excess vinegar, and add to the bowl along with the capers.

7. 7

   Mix well and season with salt and pepper.

8. 8

   Let the salsa verde stand for at least 1 hour before serving.

* Per serving · 4 servings · Values may vary.

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