Name: Salsa Verde with Toasted Breadcrumbs
Yield: Makes about 1 cup
Ingredients: 4 ounces country-style bread, crust removed, coarsely torn (about 1 cup); 1 cup olive oil, divided; Kosher salt; 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

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Alex Lau

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.

Recipe notes