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From the kitchen of Sharmagne Leland-St. John 6 tablespoons capers, drained 1 cup flat leaf parsley packed down 1 cup extra virgin olive oil 4 tablespoons chopped shallot 2 tablespoons chopped chives 1 teaspoon garlic diced 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar Remove stems from parsley, retaining the broad flat leaves, finely chop the capers, parsley, shallot, chives, and garlic and combine in a bowl. Add the mustard and mix well. Add vinegar and serve. You may also make this salsa in a food processor. If you are planning to make it a day ahead of time do not add the vinegar until ready to serve.
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