Recipe by Chef Anne Goffin.
|1 tablespoon||Capers, drained|
|1 tablespoon||White wine vinegar|
|¼ cup||La Tourangelle Toasted Pumpkin Seed Oil|
|½ cup||La Tourangelle Grapeseed Oil|
|Pinch, or to taste||Chili powder or crushed red pepper flakes|
|To taste||Salt and pepper|
Roughly chop the parsley and discard the stems.
Roughly chop the capers and anchovy fillets.
Place chopped ingredients in a bowl and add the vinegar, oils, chili, salt and pepper.
Stir, and allow to sit at room temperature for 30 minutes, to deepen the flavors.
Serve over your favorite dish.