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Salsa Verde with Toasted Breadcrumbs

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

Recipe Preparation

  • 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.

Nutritional Content

For 8 servings (2 Tbsp. each): Calories (kcal) 290 Fat (g) 28 Saturated Fat (g) 4 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 2 Sodium (mg) 260Reviews Section

Watch the video: Wholemeal Spirals Salsa Verde 2012 Yes Chef featuring Michael Weldon


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