Preparation info

  • Difficulty

    Easy

  • Makes about

    1 cup

Appears in

Ingredients

  • ½ cup fennel fronds
  • ¼ cup fresh flat-leaf parsley leaves
  • ¼ cup pitted green olives
  • 2 tablespoons capers, drained
  • 4 anchovy fillets
  • ½ cup extra-virgin olive oil
  • Juice of 1 tangerine
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper

Method

Chop the fennel fronds, parsley, olives, capes, and anchovies together on a cutting board with a chef’s knife until very finely minced. Transfer to a bowl and stir in the olive oil, tangerine juice, and vinegar Season with salt and pepper.

Loading
Loading
Loading