Salsa Verde With Toasted Breadcrumbs

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant salsa verde with toasted breadcrumbs is a sophisticated take on the classic Mediterranean green sauce. By combining fresh parsley, sharp capers and savoury anchovies, it creates a punchy flavour profile that cuts through rich meats or charred vegetables beautifully. The addition of golden, hand-crushed breadcrumbs provides a delightful contrast in texture, transforming a simple condiment into the star of the plate.

As a naturally dairy-free condiment, this versatile sauce is an excellent addition to a healthy weekly menu. You can prepare the breadcrumbs a day in advance and the herby base a few hours before dining, making it a stress-free option for hosting. Serve it alongside grilled sea bass, roasted lamb or even over seasonal grilled asparagus for a light yet satisfying finish.

Ingredients for Salsa Verde With Toasted Breadcrumbs

110g country-style bread, crust removed, coarsely torn (about 240ml )
240ml de aceite de oliva, dividido
Sal kosher
6 oil-packed anchovies, coarsely chopped
2 dientes de ajo, finamente rallados
2 tablespoons coarsely chopped drained capers
1 cucharada de vinagre de vino tinto
1 taza de perejil finamente picado
Pimienta negra recién molida

How to make Salsa Verde With Toasted Breadcrumbs

Preheat oven to 149°C. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.

Heat 60ml 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 180ml oil.

To serve, mix breadcrumbs into salsa verde; season with salt and pepper.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.