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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
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.
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
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.
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