Root-to-Stalk Cooking by Tara Duggan

Author:Tara Duggan [Duggan, Tara]
Language: eng
Format: epub, pdf
ISBN: 978-1-60774-413-9
Publisher: Ten Speed Press
Published: 2013-08-12T16:00:00+00:00

½ cup extra-virgin olive oil

¼ cup red wine vinegar

½ cup finely chopped Italian parsley leaves and tender stems

2 tablespoons finely chopped fresh oregano

¼ cup finely diced red onion

2 cloves garlic, minced

½ teaspoon kosher salt

Combine all of the ingredients in a small bowl and stir until the salt dissolves. Let sit for about 20 minutes to allow the flavors to meld, then serve at room temperature.

The sauce will hold for 1 week, tightly covered, in the refrigerator.

CILANTRO CHUTNEY MAKES 1 CUP

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