Salsa Verde

Name: Salsa Verde
Yield: Makes about 3 cups
Ingredients: 1 cup finely chopped fresh parsley; 4 to 6 tablespoons very finely chopped white onion; ¼ cup capers, rinsed and coarsely chopped; 6 to 8 cloves garlic, finely minced; 1 to 2 tablespoons finely chopped or pureed anchovy; ⅓ cup (or to taste) red wine vinegar or fresh lemon juice; ½ cup toasted fine bread crumbs; 1¼ cups fruity olive oil; Salt and freshly ground pepper

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We usually serve this all-purpose sauce on grilled swordfish or tuna or on baked sea bass and other mild white fish. It makes a great vinaigrette for cooked fish, such as tuna or cod, potatoes, green beans, carrots, beets, and hard-cooked eggs. It is also wonderful on boiled beef, tongue, and chicken.

Ingredients

1 cup finely chopped fresh parsley
¼ cup capers, rinsed and coarsely chopped
4 to 6

Sauce
Pescatarian

Method

Combine all ingredients. You may want to add just part of the vinegar and add the remaining to taste because they vary so in acidity. For a slightly milder sauce, use lemon juice instead of vinegar. If you use this sauce for grilled fish, you may omit the bread crumbs.