Fresh Parsley Drizzle with Capers and Cornichons

By polloazul

Ingredients

• 1/2 cup parsley leaves, chopped coarse
• 3 cornichons, sliced thin, plus 1 teaspoon cornichon juice
• 2 tablespoons drained capers (if large, chop them coarsely)
• 1/2 medium shallot or 1 scallion, sliced thin
• 1/4 cup extra-virgin olive oil
• Salt and ground black pepper

Details

Servings 4

Preparation

Step 1

Mix all ingredients, including salt and pepper to taste, in a small bowl. (Can be covered and refrigerated several days; return to room temperature)