SAUCE VIERGE (France) ¼ cup olive oil 2 tablespoons lemon juice 2 tomatoes, seeded and diced ¼ cup chopped olives (Niçoise, Cerignola) 2 anchovy fillets, chopped finely ½ teaspoon garlic, minced 1 teaspoon parsley, roughly chopped 1 teaspoon chives, sliced 1 teaspoon basil, chopped ¼ teaspoon black pepper ¼ teaspoon salt In a bowl, mix all the ingredients. Serve at room temperature.
Global Recognition and Local Expertise We provide a superlative, fresh approach to luxury real estate service, creating a bespoke client experience at every stage of the home buying and selling process. E N G E L & V O L K E R S S E AT T L E E A S T S I D E • S E AT T L E E A S T S I D E . E V R E A L E S TAT E . C O M • ( 2 0 6 ) 6 2 3 - 9 6 9 7
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