Stem Salsa Verde
2 tablespoons Dijon mustard 2 teaspoons freshly squeezed lemon juice 3/4 cup California Olive Ranch Extra Virgin Olive Oil 1/4 teaspoon kosher salt 1 ounce Italian parsley including stems, a small bouquet 1 ounce dill including stems, a small bouquet 1 ounce cilantro including stems, a small bouquet 2 heaping tablespoons capers, drained and chopped
In a medium bowl, whisk together the mustard, lemon juice, and olive oil. Season with the salt. Roughly chop the tops of the parsley, dill and cilantro. Finely chop the stems including everything but the bottom inch of the stem. Add the herbs and the stems to the bowl along with the chopped capers and stir to combine. Taste and adjust seasoning if needed. Serve with grilled seafood or grilled meats, over vegetables or pasta salad or simply with a chunk of toasted bread to sop up the goodness.