Ingredients
- • 3 tb Oil, olive, extra-virgin
- • 1 c Oil, olive, extra-virgin
- • 1/2 c Shallot **
- • 4 ea Anchovy, fillets **
- • 1/2 c Vinegar, red wine
- • Salt (to taste)
- • Pepper (to taste)
- • 2 ea Peppers, red bell, roasted
- • -- or
- • 1 c Pimientos, canned **
- • 1 md Onion, red (1 cup) **
- • 2 ea Celery, stalks **
- • 1 c Parsley, italian **
- • 2 lg Eggs, hard cooked **
- • ** Finely chopped
Instructions
- For Salsa Verde:Heat 3 tablespoons of olive oil in a medium skillet. In the hot oil, saute shallots and anchovies, stirring until shallots are softened, 2 to 3 minutes. Cool.In bowl, combine 1 cup olive oil, wine vinegar and salt and pepper to taste. Add shallot-anchovy mixture and remaining ingredients. Stir well, adjust seasoning and set aside.Source: New York's Master Chefs, Bon Appetit Magazine
