Salsa Verde With Toasted Breadcrumbs
A flavorful Italian-style sauce combining crispy homemade breadcrumbs with anchovies, capers, and fresh parsley in olive oil. Perfect as a condiment for meats, fish, or vegetables.
Ingredients
- •4 ounces country-style bread
- •1 cup olive oil
- •1 pinch Kosher salt
- •6 pieces oil-packed anchovies
- •2 cloves garlic
- •2 tablespoons capers
- •1 tablespoon red wine vinegar
- •1 cup parsley
- •1 pinch black pepper
Cooking Instructions
- 1.
Preheat oven to 300°F. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.
5 min
- 2.
Heat 1/4 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.
10 min
- 3.
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 3/4 cup oil.
15 min
- 4.
To serve, mix breadcrumbs into salsa verde; season with salt and pepper.
2 min
- 5.
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.
