Pickle and Caper Sauce
- 1 cup small pickles ("cornichons"), drained
- 1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives
- 1/2 cup chopped fresh parsley
- Olive oil to taste
- Salt and freshly ground black pepper
Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.
Recipe Courtesy of �Michelle Urvater