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Salsa verde dressing

Extracted from the dressing component of NYT Cooking’s skirt steak with salsa verde salad.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1/4 cup thinly sliced scallions (about 2)
• 2 tablespoons capers, drained and roughly chopped
• 1 tablespoon minced garlic (about 2 large cloves)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint

Directions

1. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
2. Stir in the parsley and mint.
3. Taste and adjust with more salt and pepper as needed.

Reference

• https://cooking.nytimes.com/recipes/1020355-skirt-steak-with-salsa-verde-salad