Italian Salsa Verde
Ingredients
- 4 3 1/2 x 3 1/2-inch slices white sandwich bread, crusts removed
- 2 tablespoons white wine vinegar
- 4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)
- 1 1/2 cups extra-virgin olive oil
- 15 cornichons* (scant 1/2 cup)
- 5 anchovy fillets
- 1 /4 cup drained capers
- Fine sea salt
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