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3 tablespoons dried hijiki (seaweed) 1 small shallot, finely chopped 1 anchovy packed in oil, drained, finely chopped 1/2 cup chopped fresh flat-leaf parsley 1/3 cup extra-virgin olive oil 2 tablespoons drained capers, chopped 1 1/2 teaspoon finely grated lemon zest 1/2 teaspoon crush [...]
Read the recipe at epicurious.com
