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
For the Beets, New Potato and Green Bean Salad
3/4 pound small green beans, blanched
3/4 pound small new potatoes, boiled and cut into wedges
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.