Salsa Verde With Toasted Breadcrumbs

Ingredients for Salsa Verde With Toasted Breadcrumbs

• 110g country-style bread, crust removed, coarsely torn (about 240ml )

• 240ml 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

How to make Salsa Verde With Toasted Breadcrumbs

Preheat oven to 149°C. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.

Heat 60ml 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 180ml oil.

To serve, mix breadcrumbs into salsa verde; season with salt and pepper.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.