Salsa Verde

• 1 slice homemade-type white bread, crust discarded and bread torn into pieces
• 1 1/2 tablespoons red-wine vinegar
• 1 1/2 cups chopped fresh parsley leaves (preferably flat-leafed)
• 2 tablespoons drained capers
• 1 garlic clove, chopped
• 3 flat anchovies
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil

1. In a small bowl soften bread in vinegar, stirring to help bread absorb vinegar.
2. In a food processor blend together bread mixture with remaining ingredients except oil.
3. With motor running add oil in a stream and blend sauce well.
4. Season sauce with salt.
5. Sauce may be made 1 day ahead and chilled, covered.

bread, redwine vinegar, parsley, capers, garlic, anchovies, mustard, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/salsa-verde-15382 (may not work)