Ubiquitous Caper Salsa

May 28, 2016

In three words I can sum up everything I’ve learned about life:  it goes on.
~Robert Frost

This salsa can be drooled over whatever, whether edible flora or fauna.  Imagination and creativity are all that need come to the table (comme d’habitude).

CAPER SALSA

1 C capers, non-pareil, rinsed and patted dry

2-3 T extra virgin olive oil
Zest of 1 1/2 lemons, grated
1/4 C lemon juice
3 garlic cloves, peeled, crushed and minced
2/3 C parsley or cilantro leaves, roughly chopped

1 C chèvre or other goat cheese, crumbled

In a bowl mix together capers with the olive oil, lemon zest, lemon juice, garlic and parsley. Then, whisk in the goat cheese. Ladle onto…

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