1/2 c. finely chopped parsley2 Tbsp sm capers, rinsed 1 shallot, finely diced 1 tsp. grated lemon zest 1/3 c. extra virgin olive oil 1 Tbsp. white wine vinegar 2 tsp. fresh lemon juice, or to taste salt and freshly milled pepper
Whisk everything together, seasoning with salt and pepper to taste. Let stand for ten min. then taste again and adjust the seasoning, addingin more vingar or lemon juice if needed. Serve right away.
adapted from Deborah Madison's Vegetarian Cooking for Everyone.