Salsa Verde

Recipe Ingredients

1/2 cup	118ml	Sourdough bread - crusts removed,
		And broken into pieces
1/4 cup	59ml	Red wine vinegar
1		Garlic clove - finely minced
1		Flat anchovies - (2 oz) - drained from oil,
		And chopped
2 tablespoons	30ml	Capers, preferably in salt - rinsed
2 tablespoons	30ml	Cornichons - chopped
1 cup	40g / 1.4oz	Italian parsley leaves - coarsely chopped
1		Hard-boiled egg - chopped
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Olive oil

Recipe Instructions

In a small bowl combine the bread pieces with the red wine vinegar. After the bread soaks up the vinegar, mash it into a paste.

Place the bread paste, garlic, anchovies, capers, cornichons, parsley and hard-boiled egg on a cutting board. Chop fine. Transfer the mixture to a mixing bowl, stir to combine thoroughly. Add freshly ground pepper to taste. (Do not salt.)

Add the olive oil a little at a time, stirring until the salsa takes on the consistency of a pesto. Refrigerate until ready to use.

This recipe yields 1 cup; 12 servings.

Each serving: 84 calories; 2 grams protein; 3 grams carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 16 mg. cholesterol; 178 mg. sodium.

Source:
The Los Angeles Times, 02-18-2004

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