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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This classic green sauce (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb. Ingredients:
4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed |
2 tablespoons white wine vinegar |
4 cups (packed) fresh italian parsley leaves (from about 2 large bunches) |
1 1/2 cups extra-virgin olive oil |
15 cornichons* (scant 1/2 cup) |
5 anchovy fillets |
1/4 cup drained capers |
fine sea salt |
Directions:
1. Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
2. Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.
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