Arugula Salsa Verde

This is a great way to move beyond arugula salads. It’s delicious on steak, chicken, roasted vegetables, rice, anything!

3 tablespoons drained bottled capers
2 cups arugula
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
1/2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
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In a food processor combine all ingredients except mustard and vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.