Salsa Verde----Piquant Green Sauce

1. Combine the shallots, garlic, anchovy fillets, capers, and parsley in a mixing bowl and stir until they are well mixed.

2. Add the lemon juice and oil, and mix again.

3. Taste and season with a few grindings of black pepper and a little salt, if necessary.

4. The sauce should be very tart.

5. Add more lemon juice, if needed.

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Nutrient	Quantity
Total fats	54.2917 g
Protein	1.2441 g
Carbohydrates	8.2836 g
Energy	509.953 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4475 g
Water	74.2542 g
Aspartic acid	0.0599 g
Calcium, Ca	22.633 mg
Lutein + zeaxanthin	8.9105 g
Fiber, total dietary	1.3864 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	15.4735 g
Niacin	0.2133 mg
Vitamin A, RAE	1.204 g
Arginine	0.054 g
Riboflavin	0.0379 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0041 g
Fatty acids, total saturated 20:1	0.1681 g
Glutamic acid	0.1259 g
Sodium, Na	408.2695 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6784 g
Total lipid (fat)	54.2917 g
Manganese, Mn	0.1241 mg
Fructose	0.5032 g
Proline	0.0358 g
Fatty acids, total saturated 16:0	6.1367 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0055 g
Sucrose	0.1967 g
Choline, total	6.5228 mg
Sugars, total	2.8254 g
Serine	0.0279 g
Fatty acids, total saturated 10:0	0.0093 g
Fatty acids, total saturated 18:0	1.0628 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.1286 mg
Selenium, Se	0.8898 g
Ash	1.681 g
Fatty acids, total saturated 18:1 undifferentiated	38.5 g
Pantothenic acid	0.1392 mg
Phenylalanine	0.0213 g
Copper, Cu	0.0976 mg
Betaine	0.054 mg
Thiamin	0.0317 mg
Methionine	0.0075 g
Iron, Fe	0.9138 mg
Carbohydrate, by difference	8.2836 g
Phosphorus, P	21.664 mg
Folate, total	19.99 g
Tocopherol, gamma	0.4482 mg
Alanine	0.0263 g
Valine	0.0301 g
Fatty acids, total saturated 18:2 undifferentiated	5.3099 g
Glycine	0.0304 g
Glucose (dextrose)	0.4529 g
Fatty acids, total saturated 14:0	0.0011 g
Zinc, Zn	0.1904 mg
Isoleucine	0.0273 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	5.7591 g
Fatty acids, total saturated 14:1	0.0009 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0384 g
Vitamin A, IU	27.533 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	19.99 g
Tryptophan	0.0074 g
Vitamin C, total ascorbic acid	20.9184 mg
Phytosterols	128.596 mg
Fatty acids, total polyunsaturated 18:1 c	0.0018 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0167 g
Vitamin K (phylloquinone)	36.9468 g
Fatty acids, total saturated	7.5206 g
Histidine	0.0118 g
Fatty acids, total monounsaturated	39.4155 g
Threonine	0.024 g
Folate, food	19.99 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	1.83 g
Vitamin E (alpha-tocopherol)	7.9792 mg
Magnesium, Mg	13.321 mg
Lysine	0.0326 g
Potassium, K	132.5705 mg
Cystine	0.0018 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Olive oil	0.25 cup	477.36	0	54
black pepper	0	0	0	0
shallot	2 tablespoons	14.4	3.36	0.02
kosher salt	0	0	0	0
caper	2 tablespoons	3.956	0.8411	0.1479
flat leaf parsley	3 tablespoons	0	0	0
anchovy fillet	4	0	0	0