Salsa Verde
The green sauce for boiled meat
Italian salsa verde: chopped parsley, capers, anchovy and soaked breadcrumbs bound with olive oil and vinegar for meat and fish.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 1½ cups
Ingredients
- 2 cups flat-leaf parsley, chopped
- 3 tablespoons capers
- 4 anchovy fillets
- 1 slice bread soaked in vinegar
- 1 hard-boiled egg yolk, optional
- ¾ cup extra-virgin olive oil
Instructions
- 01
Soak the bread. Soak the bread in red wine vinegar and squeeze out the excess.
- 02
Chop by hand. Chop parsley, capers and anchovy together on a board until fine but not paste.
- 03
Combine. Mash in the bread and yolk, then whisk in olive oil until loose and spoonable.
- 04
Rest. Let it sit 30 minutes so the flavors settle before serving.
Larry’s rule: Make it the same day. Parsley sauce goes army-green and dull by tomorrow.