Ingredients Condiments Caper-Cornichon Salsa Verde Be the first to rate & review! Hard-cooked egg yolks help emulsify this sauce, adding a creamy richness to the fresh herbs. Paired with bollito misto, it provides bright and zippy flavor to long-cooked, richly savory meat. By Food & Wine Editors Published on November 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Cedric Angeles Total Time: 25 mins Yield: Makes about 1 1/3 cups Ingredients 1 cup finely chopped fresh flat-leaf parsley 3/4 cup extra-virgin olive oil 1/3 cup torn white bread (about 5/8 ounce) 2 hard-cooked egg yolks, finely chopped (about 1/3 cup) 2 tablespoons red wine vinegar 1 tablespoon plus 1 teaspoon finely chopped cornichons or kosher dill pickles 2 teaspoons drained non-pareil capers, rinsed and finely chopped 4 oil-packed anchovy fillets, drained, patted dry, and finely chopped (about 2 teaspoons), or 2 salt-packed anchovy fillets, rinsed, patted dry, and finely chopped 1 garlic clove, finely chopped 1/4 teaspoon kosher salt Directions Stir together parsley, oil, bread, chopped egg yolks, vinegar, cornichons, capers, anchovies, garlic, and salt in a medium bowl until thoroughly combined. Make Ahead Refrigerate salsa verde in an airtight container up to 2 days. Rate it Print