The Store's Green Dip

 Comes together in a snap and makes a fantastic dip for vegetables or a sauce to accompany slow roasted salmon.

Adapted from Sam Sifton

1 (2 oz) can flat anchovy filets packed in oil
1/2 cup parsley leaves
2 tbsp red wine vinegar
2 tbsp chopped chives or shallots
1 tbsp drained capers, rinsed
1 1/2 cups Vegenaise or mayonnaise
Freshly ground pepper, to taste

1. I like to use my Zwilling personal blender for this. Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into the blender and purée. Add the mayonnaise and blend to combine. Season with pepper then transfer to a bowl and refrigerate until chilled, about 1 hour.