Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Oil, olive, extra-virgin |
| 1 cup | Oil, olive, extra-virgin |
| ½ cup | Shallot ** |
| 4 \N | Anchovy, fillets ** |
| ½ cup | Vinegar, red wine |
| \N \N | Salt (to taste) |
| \N \N | Pepper (to taste) |
| 2 \N | Peppers, red bell, roasted OR |
| 1 cup | Pimientos, canned ** |
| 1 medium | Onion, red (1 cup) ** |
| 2 \N | Celery, stalks ** |
| 1 cup | Parsley, Italian ** |
| 2 larges | 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