Main Ingredients:

3 tb Oil, olive, extra-virgin 1 c Oil, olive, extra-virgin 1/2 c Shallot ** 4 ea Anchovy, fillets ** 1/2 c Vinegar, red wine Salt (to taste) Pepper (to taste) 2 ea Peppers, red bell, roasted -- or 1 c Pimientos, canned ** 1 md Onion, red (1 cup) ** 2 ea Celery, stalks ** 1 c Parsley, italian ** 2 lg Eggs, hard cooked ** ** Finely chopped

Cooking Preparation of the Recipe:

For Salsa Verde:Heat 3 tablespoons of olive oil in a medium skillet. In the hot oil, saute shallots and anchovies, stirring until shallots are softened, 2 to 3 minutes. Cool.In bowl, combine 1 cup olive oil, wine vinegar and salt and pepper to taste. Add shallot-anchovy mixture and remaining ingredients. Stir well, adjust seasoning and set aside.Source: New York's Master Chefs, Bon Appetit Magazine

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