Horseradish Salsa Verde

This one (from Bon Appetit) is for YOU, Kathy Vedder:

1 cup coarsely chopped flat-leaf parsley (about 1 bunch)
1 cup EVOO*
1/3 cup coarsely chopped fresh tarragon
1/4 cup finely grated fresh horseradish root
2 T. drained capers, coarsely chopped
1 T. coarsely chopped fresh lemon thyme*
1 T. finely chopped shallot
1 T. (or more) white wine vinegar
1/2 t. finely chopped garlic
1 t. coarse sea salt* plus more for seasoning
Freshly ground black pepper

Whisk first 9 ingredients and 1 t. salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper. You can made this 3 days ahead. Cover and chill. Return to room temp. and stir before serving. "This salsa verde is great on steak, chicken or simply spooned onto a baguette. For the freshest taste, use a super sharp knife, and chop all the herbs by hand."

Editor's note: I am TRYING to grow horseradish. Fingers crossed I can harvest this year. I think this salsa would be MARVELOUS on Prime Rib!!

Keep your chin up, breathe deeply, and keep on truckin' out to enjoy this beautiful day.

Love,

MM