Salsa Verde (Italian Herb and Caper Sauce)

Salsa verde is the bright, punchy green sauce Italians spoon over boiled meats, grilled fish, and roasted vegetables alike. Built from parsley, capers, and anchovies, it takes minutes to make and wakes up almost anything on the plate.

Ingredients

• 1 slice day-old crusty bread, crust removed
• 2 tablespoons red wine vinegar
• 1 cup packed flat-leaf parsley leaves
• 2 tablespoons capers, drained
• 3 anchovy fillets
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• Salt and black pepper, to taste

Instructions

1. Soak the bread
   Tear the bread into pieces and soak in the vinegar for 5 minutes, then squeeze out the excess liquid.
2. Chop the aromatics
   Finely chop the parsley, capers, anchovies, and garlic together by hand, or pulse briefly in a food processor for a coarse texture.
3. Combine
   Transfer to a bowl and stir in the soaked bread, mustard, and olive oil until you have a loose, spoonable sauce.
4. Rest and season
   Let the sauce sit for 15 minutes so the flavors meld, then taste and adjust with salt, pepper, or extra vinegar.

Salsa verde is best made fresh, but it keeps in the fridge for a day or two under a thin layer of olive oil.