Perfect on steamed artichokes, this dipping sauce adds a tangy twist to the spring vegetable.
Yield: makes ABOUT 1 1/4 CUPS
- 3 tbsp. red wine vinegar
- 2 cloves garlic, finely chopped
- 3⁄4 cup extra-virgin olive oil
- 1⁄4 chopped flat-leaf parsley
- 1⁄4 cup chopped cilantro
- Kosher salt, to taste
- Combine the vinegar and garlic in a small bowl; let sit for 20 minutes. Stir in olive oil, parsley, and cilantro. Season with salt.