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Salsa Verde

Makes generous 3/4 cup

A slice of sandwich bread pureed into the sauce keeps the flavors balanced and gives the sauce body. Toasting the bread rids it of excess moisture that might otherwise make for a gummy sauce. Salsa verde is excellent with grilled or roasted meats, fish, or poultry; poached fish; boiled or steamed potatoes; or sliced tomatoes. It's also good on sandwiches. It is best served immediately after it is made but can be refrigerated in an airtight container for up to two days. If refrigerated, the sauce should be brought to room temperature and stirred to recombine before serving.

1 large slice white bread
1/2 cup extra-virgin olive oil
2 tablespoons juice from 1 lemon
2 cups lightly packed fresh Italian parsley leaves,
washed and dried thoroughly
2 medium anchovy fillets
2 tablespoons capers, drained
1 small garlic clove, minced or pressed through garlic
press (about 1/2 teaspoon)
1/8 teaspoon salt

1. Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).
2. Process bread pieces, oil, and lemon juice in food processor until smooth, about 10 seconds. Add parsley, anchovies, capers, garlic, and salt. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses, scraping down bowl with rubber spatula after 3 pulses. Transfer mixture to small bowl and serve.

Recipe by Becky Hays