Salsa Per Carpaccio


2 tbs. baby onion, minced
2 tbs. gherkins, minced
2 tbs. capers, minced
2 tbs. vinegar
2 anchovy fillets
6 tbs. parsley, finely chopped
1 cup extra-virgin olive oil

How to make the Sauce for Carpaccio:

Mix all vegetables in a bowl. Add the anchovy, vinegar and the oil. Work slowly, adding a little oil at a time until the consistency is thick but light. Add parsley and salt and pepper to taste. Cover the thinly sliced raw meat with the sauce but do not drown. Serve.