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A bright-tasting salsa verde, made with watercress, capers, garlic and anchovy, lends flavor to a luscious salad of juicy ripe tomatoes, chewy bread cubes and salty pecorino cheese. The salsa verde is good on almost anything, from fish to meat. More Quick Side Dishes

August 2007

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Recipe Summary

active:
25 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the watercress, capers, garlic and anchovy until finely chopped. Add the oil and vinegar and process until the dressing is smooth. Season with salt and pepper.

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  • In a large bowl, toss the ciabatta, tomatoes, shaved pecorino and dressing; season with salt and pepper and serve.

Suggested Pairing

Herbal New Zealand Sauvignon Blanc.

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