Recipes

SALSA VERDE

Makes approximately 2 1/2 cups

1 thick slice ciabatta bread, crust removed (see note)
red wine vinegar
1 bunch flat leaf parsley, finely chopped
1 hard-boiled egg, finely chopped
2 cloves garlic, minced
3 anchovy filets, finely chopped
salt
pepper
extra virgin olive oil

Put bread on a plate and soak with as much red wine vinegar as it will absorb. Allow to sit for 15 minutes, or until the bread is thoroughly soft and moistened. Gently squeeze bread, allowing the excess vinegar to drip onto the plate. Reserve vinegar.

Chop bread into small fine pieces and put in a bowl with the parsley, egg, garlic, anchovy, salt and pepper. Stir to combine. Pour in enough olive oil to make a loose sauce, approximately 1 cup. Wait 10 minutes and adjust the seasoning (it takes time for the salt to dissolve in the oil.) Add back some of the vinegar if needed. The sauce should be piquant.

Note: Substitute any other Italian or French white bread for ciabatta.

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We love this condiment for its simple preparation and its versatility. It is easy natured, pairing well with a wide array of foods year round. Salsa verde gently enhances any fish or shellfish, whether baked, poached or grilled. It stands up to meats roasted, seared or smoked. It even brightens vegetarian fare and adds complexity to vegetables like zucchini. An antipasto favorite of ours is floured and fried zucchini rounds layered to marinate with salsa verde. Try hard-boiled eggs topped with this vibrant green sauce. Or tuck it into cold meat sandwiches.