Salsa Verde {Green Sauce}

This is ideal for garnishing Mediterranean- style salads of lettuce, boiled potatoes, peppers, tomatoes, red onions, cucumber, black olives and tuna fish.

Ingredients:

1 large {about 2 ozs} bunch of fresh parsley, very finely chopped
1 large hard-boiled egg, very finely chopped
4 cloves of garlic, peeled and crushed
5 tinned anchovy fillets, drained and finely chopped {can be
substituted with half green pepper or half small red onion, either
finely chopped}
1/4 pint olive oil
1/4 pint vegetable oil
3 tablespoons lemon juice
freshly ground black pepper

The sauce can be made up to 24 hours in advance and stored in a covered container in the refrigerator, but needs to be whisked vigorously just before serving because it separates.

Thanks to Maz. !