Salsa Verde

• 1/2 cup finely chopped red onion
• 2 tablespoons finely chopped shallots
• 1/2 cup very thinly sliced scallions
• 2 tablespoons finely chopped fresh chives
• 1/2 cup finely chopped roasted red peppers (jarred pimientos)
• 1/2 cup finely chopped baby gherkin pickles
• 2 hard-cooked eggs (page 36), yolks and whites separated, finely chopped
• 2 tablespoons drained and chopped tiny capers in brine
• 1/4 teaspoon powdered mustard
• 1 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1/4 cup finely chopped fresh Italian parsley
• Salt to taste

1. Put all the ingredients except the chopped parsley and salt in a mixing bowl, and stir to blend.
2. Just before serving, stir in the chopped parsley and salt to taste.
3. Store refrigerated for 4 or 5 days.
4. Refresh before using with additional red wine vinegar and extra-virgin olive oil, if the sauce seems dry, and fresh chopped parsley to liven up the color.
5. Delicious with:
6. Homemade Tonno sottOlio (page 10)
7. Marinated steamed mussels (page 16)
8. Poached Whole Zucchini (page 238)
9. Grilled Cod Steaks (page 302)
10. Poached Chicken (page 328)
11. Poached Veal Tongue (preceding recipe)
12. Any steamed or boiled vegetables.
13. It also makes a great sandwich dressing.

red onion, shallots, very, fresh chives, red peppers, baby gherkin pickles, eggs, capers, powdered mustard, extravirgin olive oil, red wine vinegar, fresh italian parsley, salt

Taken from www.epicurious.com/recipes/food/views/salsa-verde-384535 (may not work)