Salsa Verde - Master Chefs

Servings: 12
Ingredients:

3 tb Oil, olive, extra-virgin            2 ea Peppers, red bell, roasted
1 c  Oil, olive, extra-virgin                 -- OR
1/2 c  Shallot **                          1 c  Pimientos, canned **
4 ea Anchovy, fillets **                 1 md Onion, red (1 cup) **
1/2 c  Vinegar, red wine                   2 ea Celery, stalks **
Salt (to taste)                     1 c  Parsley, Italian **
Pepper (to taste)                   2 lg Eggs, hard cooked **

** Finely chopped

For Salsa Verde:
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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
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New York

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