Italian Salsa VerdeMark Thomas
This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.
Recipe information
Yield
Makes about 3 cups
Ingredients
4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed
2 tablespoons white wine vinegar
4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)
1 1/2 cups extra-virgin olive oil
15 cornichons* (scant 1/2 cup)
5 anchovy fillets
1/4 cup drained capers
Fine sea salt
*Tiny, brine-packed French pickles; available at some supermarkets and at specialty foods stores.
Preparation
Step 1
Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
Step 2
Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.
