America's Test Kitchen Cooking School Classic Sauces
Salsa Verde
Ingredients
- 1 Slice white sandwich bread *
- ½ Cup extra-virgin olive oil * *
- 1 lemon
- 2 Cups lightly packed fresh Italian parsley leaves * * *
- 2 anchovy fillets * * * *
- 2 Tablespoons drained capers
- 1 Small garlic clove
- ⅛ Teaspoon table salt
Tools
- Toaster
- Cutting board
- Chef’s knife
- Food processor
- Rubber spatula
- Liquid measuring cup
- Measuring spoons
- 1. Juice 1 lemon to obtain 2 tablespoons.
- 2. Wash and dry 2 cups parsley.
- 3. Drain 2 tablespoons capers to remove all liquid.
- 4. Peel and mince 1 small garlic clove. You should have ½ teaspoon.
Prepare Bread
- 5. Toast 1 slice white sandwich bread in toaster at low setting until surface is dry but not browned, about 15 seconds.
- 6. Remove crust.
- 7. Cut bread into rough 1/2-inch pieces. You should have about 1/2 cup.
Make Sauce
- 8. Process bread pieces, ½ cup extra-virgin olive oil, and lemon juice in food processor until smooth, about 10 seconds.
- 9. Add parsley, 2 anchovy fillets, capers, garlic, and 1/8 teaspoon salt.
- 10. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses.
- 11. Scrape down bowl with rubber spatula after 3 pulses.
- 12. Transfer mixture to small bowl and serve.
Total Time: 15 minutes
Preparation Time: 15 minutes
Active Cooking Time: 0 minutes
Yield: Generous 3/4 cup
Make Ahead: 2 days in refrigerator
Difficulty: Easy
Preparation Time: 15 minutes
Active Cooking Time: 0 minutes
Yield: Generous 3/4 cup
Make Ahead: 2 days in refrigerator
Difficulty: Easy
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