Ingredients
1/4 cup finely chopped shallot
2 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil
4 anchovy fillets, coarsely chopped
1 tablespoon capers, coarsely chopped
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
2 1/4 cups fresh parsley leaves, chopped
1/4 cup fresh tarragon leaves, chopped
Preparation
Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.
