Salsa Verde
- 1/3 cup coarsely crumbled firm white sandwich bread
- 2 tablespoons red-wine vinegar
- 2 tablespoons drained bottled capers, finely chopped
- 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 1/2 tablespoons finely chopped fresh mint
- 1 tablespoon finely chopped fresh tarragon, or to taste
- 7 tablespoons extra-virgin olive oil
- Mash together bread crumbs, vinegar, capers, garlic paste, anchovy paste, and mustard using a mortar and pestle (or whisk together in a bowl).
- Add herbs, oil, and salt and pepper to taste, then stir (or whisk) until combined well.
bread, redwine vinegar, capers, garlic, anchovy paste, mustard, parsley, fresh mint, fresh tarragon, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/salsa-verde-107824 (may not work)