Place the vinegar, lemon juice and anchovy paste in a
medium bowl
Slowly whisk in the olive oil
Stir in the
garlic, capers, green onions, parsley and pepper.
Yield: 1-1/2 cups
SUGGESTED USE: This basic marinade works well on
vegetables (1 hour), boneless chicken breasts (2 to 3 hours),
shrimp (1 to 2 hours) or fish fillets (2 hours).
