Italian Salsa Verde

Ingredients

• 4 cups water – for boiling egg
• 1 large egg – hard-boiled, yolk only, crumbled
• 1 ounce bread – crusts removed, torn
• 3 tablespoons white wine vinegar – divided
• 2 tablespoons capers – rinsed and drained, finely chopped
• 6 fillets anchovy fillets (in oil) – drained, finely chopped
• 1 clove garlic – finely chopped
• 2 cups parsley – leaves only, finely chopped
• 0.5 cup extra-virgin olive oil – plus more as needed
• 0.25 teaspoon fine sea salt – to taste

Instructions

1. Place the egg in a small saucepan and cover with the water by about 1 inch. Bring to a gentle boil over medium-high heat, then lower to a simmer and cook until hard-boiled, 9–10 minutes. Drain and cool under cold running water, peel, separate the yolk, and crumble it. Discard the white or reserve for another use.
2. While the egg cooks, remove the crusts from the bread, tear it into small pieces, and put it in a bowl with 2 tablespoons of the white wine vinegar. Soak 5 minutes, then squeeze gently to remove excess vinegar.
3. On a cutting board, finely chop the garlic and anchovy fillets together until nearly a paste. Add the capers and continue chopping until everything is very fine.
4. Add the parsley leaves to the board and chop them together with the anchovy–garlic–capers until the mixture is uniformly fine but not pureed.
5. Scrape the chopped mixture into a bowl. Add the crumbled egg yolk and the soaked, squeezed bread, and stir until evenly combined.
6. Slowly stir in the extra-virgin olive oil until the sauce is glossy and spoonable. Add the remaining 1 tablespoon vinegar and the sea salt; taste and adjust with more salt or vinegar as needed.
7. Let stand 10 minutes to meld flavors. Serve with boiled meats, grilled fish, roasted vegetables, or as a sandwich spread.