SALSA VERDE WITH TOASTED BREADCRUMBS
Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don't stay crisp, they give body and subtle crunch to the sauce.
Provided by Andrew Tarlow
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.
- Heat 1/4 cup oil in a medium skillet over medium. Add bread and cook, tossing and shaking pan often, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer croutons to paper towels to drain; season with salt and let cool. Transfer croutons to a medium bowl and crush using your hands or a metal spoon until finely ground. Set aside.
- Using the side of a chef's knife, mash anchovies, garlic, and capers to a paste on a cutting board. Transfer anchovy mixture to a medium bowl. Add vinegar and let sit 10 minutes. Stir in parsley and remaining 3/4 cup oil.
- To serve, mix breadcrumbs into salsa verde; season with salt and pepper.
- Breadcrumbs can be made 1 day ahead; store airtight at room temperature. Salsa verde (without breadcrumbs) can be made 4 hours ahead; cover and chill.
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