Salmoriglio

• 1 cup extra-virgin olive oil
• 3 plump garlic cloves, thinly sliced
• 4 tablespoons freshly squeezed lemon juice, or more to taste
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon peperoncino (hot red pepper flakes)
• 2 tablespoons chopped fresh Italian parsley

1. Put all the ingredients except the parsley into a bowl, stir together briefly, and let it steep for 1/2 hour to an hour, to develop flavor.
2. Stir, and taste the sauce; add more salt or lemon juice if you like.
3. Just before serving, add parsley and stir.
4. Serve the salmoriglio at room temperature; stir the sauce well to blend, and remove the garlic slices only if you wish to.
5. Spoon over fish and other foods.
6. A favorite of mine for grilled fish, like the Grilled Cod Steaks on page 302, or any grilled fish, chicken, or lamb.
7. Very good with Poached Veal Tongue (page 360).
8. A wonderful dressing for steamed vegetables or a green salad.

extravirgin olive oil, garlic, freshly squeezed lemon juice, salt, peperoncino, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/salmoriglio-384538 (may not work)