Name: Salsa Verde (Italian Parsley Sauce)
Ingredients: 1 sl Homemade-type white bread; crust discarded and; ; bread torn into; ; pieces; 1 1/2 tb Red-wine vinegar; 1 1/2 c Chopped fresh parsley leaves; (preferably; ; flat-leafed); 2 tb Drained capers; 1 Garlic clove; chopped; 3 Flat anchovies; 1 ts Dijon mustard; 1/2 c Extra-virgin olive oil

When a leader walks into the room, a passion for truth had better enter with him. Authentic leadership does not emerge out of a vacuum. The leadership that matters most is convictional—deeply convictional. This quality of leadership springs from those foundational beliefs that shape who we are and establish our beliefs about everything else. Convictions are not merely beliefs we hold; they are those beliefs that hold us in their grip. We would not know who we are but for these bedrock beliefs, and without them we would not know how to lead.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
	Italian	January 199	1	servings

INGREDIENTS

1	sl	Homemade-type white bread; crust discarded and
		; bread torn into
		; pieces
1 1/2	tb	Red-wine vinegar
1 1/2	c	Chopped fresh parsley leaves; (preferably
		; flat-leafed)
2	tb	Drained capers
1		Garlic clove; chopped
3		Flat anchovies
1	ts	Dijon mustard
1/2	c	Extra-virgin olive oil

INSTRUCTIONS

In a small bowl soften bread in vinegar, stirring to help bread absorb
vinegar. In a food processor blend together bread mixture with remaining
ingredients except oil. With motor running add oil in a stream and blend
sauce well. Season sauce with salt. Sauce may be made 1 day ahead and
chilled, covered.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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