Caper-Cornichon Salsa Verde

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.

Caper Cornichon Salsa Verde Recipe
Photo: Cedric Angeles
Total Time:
25 mins
Makes about 1 1/3 cups


  • 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


  1. 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.

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