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This zesty, classic Italian sauce combines salty preserved lemons, honey and lots of fresh parsley. Culinary Pro Amanda Haas recommends using it to top grilled steak, roasted sweet potatoes or beef tenderloin.
|white wine vinegar
|finely chopped shallot
|finely chopped fresh parsley
|finely chopped roasted, salted almonds
|minced preserved lemon
|extra-virgin olive oil
|freshly ground black pepper
In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes.
Add the parsley, almonds, lemon, lemon juice and oil, stir to combine. Season with salt and pepper. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
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