Raisin-Caper Salsa Verde
Raisin-Caper Salsa Verde
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 255
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 415
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 255
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 415
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
Ingredients
1 cup golden raisins, roughly chopped
1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
1/2 cup roughly chopped flat-leaf parsley
1/2 cup finely chopped shallots
1 lemon, juiced, plus a pinch grated rind
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Directions
- Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.
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