Salsa Verde with Toasted Breadcrumbs

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don't stay crisp, they give body and subtle crunch to the sauce.

4 oz country-style bread, crust removed, coarsely torn (about 1 cup)
1 cup extra-virgin olive oil, divided
kosher salt
6 oil-packed anchovies, coarsely chopped
2 cloves garlic, finely grated
2 Tbsp. capers, coarsely chopped, drained
1 Tbsp. red wine vinegar
1 cup fresh parsley, finely chopped
black pepper, freshly ground

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.

Heat ¼ cup oil in a medium skillet over medium. Add bread and cook, tossing and shaking pan often, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer croutons to paper towels to drain; season with salt and let cool. Transfer croutons to a medium bowl and crush using your hands or a metal spoon until finely ground. Set aside.

Using the side of a chef's knife, mash anchovies, garlic, and capers to a paste on a cutting board. Transfer anchovy mixture to a medium bowl. Add vinegar and let sit 10 minutes. Stir in parsley and remaining ¾ cup oil.

To Serve:
Mix breadcrumbs into salsa verde; season with salt and pepper.

Make-Ahead: Breadcrumbs can be made 1 day ahead; store airtight at room temperature. Salsa verde (without breadcrumbs) can be made 4 hours ahead; cover and chill.

Makes about 1 cup.