Salsa Verde with Toasted Breadcrumbs
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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.
- 4 ounces country-style bread, crust removed, coarsely torn (about 1 cup)
- 6 oil-packed anchovies, coarsely chopped
- 2 garlic cloves, finely grated
- 2 tablespoons coarsely chopped drained capers
- 1 tablespoon red wine vinegar
- 1 cup finely chopped parsley
- Freshly ground black pepper
Preheat oven to 300°. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.
Heat ¼ 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 ¾ cup oil.
To serve, mix breadcrumbs into salsa verde; season with salt and pepper.
Do Ahead: 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.