Tarragon-Cilantro Salsa Verde
['2 tablespoons finely chopped scallion (white and light green parts only)', 'Juice of 2 limes', '1 anchovy fillet, finely chopped', '1 teaspoon capers, finely chopped', '1 1/2 cups cilantro leaves, finely chopped', '1/4 cup tarragon leaves, finely chopped', '1 medium jalapeño, seeded and finely chopped', '1/4 cup plus 2 tablespoons extra-virgin olive oil', '1/4 teaspoon kosher Salt']
In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.
The salsa verde can be refrigerated overnight.
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