Salsa Verde

Name: Salsa Verde
Ingredients: 1/2 cup fine dried bread crumbs; 6 tablespoons red wine vinegar; 9 salt-packed anchovy fillets, rinsed; or oil-packed; 2 garlic cloves; 6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided; Yolks from 3 hard-cooked large eggs; 1 tablespoon plus 1 tsp. canned tomato paste; 2 1/4 cups packed roughly chopped flat-leaf parsley leaves; About 1 cup extra-virgin olive oil

9 ingredients

4 steps

Ingredients

1/2 cup fine dried bread crumbs
6 tablespoons red wine vinegar
9 salt-packed anchovy fillets, rinsed; or oil-packed
2 garlic cloves
6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided
Yolks from 3 hard-cooked large eggs
1 tablespoon plus 1 tsp. canned tomato paste
2 1/4 cups packed roughly chopped flat-leaf parsley leaves
About 1 cup extra-virgin olive oil

Directions

1

Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.
2

Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.
3

Turn into a bowl and top with remaining 2 tbsp. capers.
4

Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.