Green Sauce

• 1 tablespoon (or more to taste) capers, rinsed, drained
• Salt, pepper
• 6 anchovy filets (preferably

A large marble mortar is much the easiest to work with—lacking that, use a wooden bowl. Pound the capers to a paste with the seasonings, add the anchovies, pound, add the tarragon, the parsley, and the greens, pounding to a purée. Pound and stir in the soaked bread, then the egg yolks, and, when the mixture is absolutely smooth and uniform, begin dribbling in the olive oil, stirring vigorously