Beet, New Potato and Green Bean Salad with Salsa Verde

This recipe serves:  6

3/4 cup finely chopped Italian flat-leaf parsley
2 tablespoons capers, rinsed and chopped coarsely
2 to 3 tablespoons very finely chopped white onions
3 cloves garlic, minced
1 tablespoon finely chopped anchovy fillets , optional
2 tablespoons red wine vinegar or lemon juice or more to taste
3 tablespoons fine breadcrumbs, toasted
1/2 cup extra virgin olive oil
salt, to taste
freshly ground black pepper
3/4 pound small green beans, blanched
3/4 pound small new potatoes, boiled and cut into wedges
3/4 pound small beets, cooked and cut into wedges if small, rings if larger
For the Salsa Verde
1. Whisk all of the ingredients for the salsa verde together in a bowl. You may want to add the vinegar gradually, as vinegars vary so in acidity. For a slightly milder taste, use lemon jiuce instead of vinegar. The amount of garlic and anchovy are up to you.

For the Beets, New Potato and Green Bean Salad:
2. Arrange the vegetables on a plate. Serve salsa verde on the side as a dipping sauce or drizzle it over the vegetables. If the sauce is too thick you may thin it with a bit of water.

Serving Size: 1 Salad

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